If you are looking for a spicy and delicious recipe, this one is for you! Yes, muffins can be salty too 🙂 and it was so much fun preparing these. If you are having the spicy peas and curry muffins as a main course, I would suggest you prepare a salad on the side to add some freshness! And I am just thinking that if I had a mini muffin pan, this recipe would have been perfect as an appetizer!
Servings: 6 muffins
Timing: preparation time 20 minutes, cooking time 15-20 minutes
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– ½ cup melted butter
– 1 cup milk or water
– 2 teaspoons curry powder
– 3 soup spoons Philadelphia cream cheese
– 1 bundle spring onion (usually 3 to 4 onions is a bundle)
– 2 cups peas
– 3 eggs
– ½ cup grated parmesan
– 1 silicon muffin pan with 6 holes
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Wash and chop the spring onions. Heat 3 soup spoons of olive oil in a frying pan and brown the spring onions for 5 to 10 minutes over medium heat.
Pour into a large bowl the flour, the curry powder, a pinch of salt and pepper, and the baking powder. Stir up.
Melt the butter and let it cool down.
Add the eggs, the milk (or water) the cream cheese, the grated parmesan. Stir up to obtain a smooth paste.
To finish, add the onions and the peas to the preparation. Stir up again. Then pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are cooked with the point of a knife. Leave to cool and remove from the pan.
To fully appreciate the muffins, I recommend eating them with a fresh salad of baby spinach leaves seasoned with olive oil, salt, pepper and balsamic vinegar (the vinegar will add a touch of acidity which combines perfectly with the spicy muffins).
Right out of the oven!