Pea Muffins

Pea muffins are an original idea for a tasty appetizer or for a buffet. I propose a version that incorporates elements of Italian cuisine, such as Parmesan and prosciutto, which could be added to integrate typical flavors of our country.

Ingredients

• 250g of flour
• 2 eggs
• 100ml of milk
• 80ml of extra virgin olive oil
• 1 packet of baking powder for savory cakes
• 150g of fresh or frozen peas
• 100g of grated Parmesan cheese
• Salt and pepper to taste
• (Optional) 50g of diced raw ham

Preparation

1. If you are using fresh peas, boil them briefly in boiling water for a few minutes. If you are using frozen peas, let them thaw. Once ready, drain them and set them aside.

2. In a bowl, beat the eggs with salt and pepper until you get a homogeneous mixture.

3. Add the milk and olive oil, mixing well.

4. Incorporate the sifted flour with the baking powder, stirring with a whisk to avoid lumps.

5. Add the peas and grated Parmesan to the mixture, and if you’ve decided to include it, the diced raw ham as well.

6. Prepare a muffin tin by greasing it or lining it with paper liners, then fill each cavity about 3/4 full with the batter.

7. Bake in a preheated oven at 180°C for about 20-25 minutes, or until the muffins are golden brown and puffed.

8. Once cooked, let them cool slightly before serving.

Trivia

The savory muffin can be adapted to many variations, changing the add-ins can transform it into countless culinary creations. The use of Parmesan and olive oil is a clear lean towards Italian flavors, which go well with the idea of an appetizer or a rustic and tasty snack.