Cheese and pea muffins | The world of food and cooking

cheese-and-pea-muffins-2982391This week was really busy for both of us, and our daily schedules were seriously mixed up. So, for cases like this I needed fresh ideas for quick, but filling and satisfying snacks that can easily substitute a meal. These savory muffins I found at the Russian culinary site  Carina Forum (the recipe here is slightly changed) were absolutely delightful and did the right job for us – cheesy and soft, they are really great even the next day.

This recipe participates in Project Lunch Box Challenge – check it out for more picnic and lunch box ideas.

pea-and-madrigal-muffins-1-2474866Serves: 6

Prep and baking time: 40-45 minutes


200g green peas, fresh or frozen 200g smoked Cheddar or Madrigal, roughly grated* 120g all-purpose flour ½ tsp baking powder 125ml yogurt 1tsp sugar ½ tsp salt 2 eggs

1 tbsp oil

*We prefer using a bit more pungent–smelling cheese and no additional spices, but you can try a version with milder cheese and some of your favorite spices, such as rosemary, thyme or sage – fresh or dried.


In a small saucepan bring 250ml of water to the boil, adding 1 tsp sugar and 1 tsp salt. Blanche the peas (fresh or frozen without thawing) for 1 minute. Drain and leave covered in the saucepan.

Preheat the oven to 180°C/370°F. Prepare 6 muffin tins – oil them and then dust with flour.

In a bowl beat the eggs, and then whisk in yogurt, salt, sugar and oil.

Combine the flour and the baking powder first and then sift them over the egg mixture. Gently fold the flour into the mixture.

When the mixture is smooth, blend in the drained peas and cheese. Distribute the batter into the prepared muffin tins, filling 2/3 of them.

Bake for 25- 30 minutes. Cool in the tins for 10-15 minutes and then, running a knife over the board, take the muffins out.

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