Snap Pea Cheddar Muffin Loaf (Print)
Bursting with snap peas and cheddar, this loaf is moist and savory, ideal for sharing at brunch or snack time.
# Components:
→ Vegetables
01 - 1 cup snap peas, trimmed and chopped
→ Dairy
02 - 1 cup sharp cheddar cheese, grated
03 - 1 cup whole milk
04 - 4 tablespoons unsalted butter, melted
→ Dry Ingredients
05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Eggs
10 - 2 large eggs
→ Optional Add-ins
11 - 2 tablespoons fresh chives, finely chopped
# Method:
01 - Preheat oven to 350°F (175°C). Lightly grease a standard 8x4-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, and freshly ground black pepper until evenly blended.
03 - In a separate bowl, whisk eggs with whole milk and melted unsalted butter until smooth and fully incorporated.
04 - Gradually add wet mixture to dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
05 - Gently fold in chopped snap peas, grated sharp cheddar, and fresh chives (if using) until ingredients are evenly distributed throughout the batter.
06 - Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
07 - Bake for 35 to 40 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
08 - Allow loaf to cool in pan for 10 minutes before transferring to a wire rack. Let cool completely before slicing.
# Expert Advice:
01 -
- Made in one bowl for easy cleanup
- Vegetarian and packed with spring flavors
02 -
- This recipe contains wheat, eggs, and milk.
- You can substitute snap peas with asparagus or zucchini for variations.
03 -
- Serve warm with a dollop of sour cream or alongside a salad.
- Add a pinch of cayenne or smoked paprika for extra flavor complexity.