Peas Health Benefits – Salty Muffins with Peas and Bacon

If included in a balanced diet, this quick-growing, sweet and starchy green little balls called peas can do wonder for us. They are high in nutrients and besides being healthy, they are also tasty. Although it is thought to be expensive, it is an ingredient served or used for garnishing in cheap restaurants.

Peas Health Benefits

Peas are low fat and a low-calorie food type. The vegetarians and the people who want to lose weight use it frequently in their diet because it is nutritious and it doesn’t have many calories. Peas are relatively low in calories when compared to cowpeas and beans.

These tiny ingredients in your plate have the capacity to prevent dreadful diseases like stomach cancer. Its protective polyphenol content called coumestrol is known to prevent cancer which is abundant in peas.

High levels of antioxidants in peas prevent several reactions in the body that may cause serious diseases.

Vitamin K present in peas helps you in the prevention of serious diseases like Alzheimer’s and arthritis. 

Due to its many health benefits, we propose you a tasty salty muffin recipe with peas and bacon.

Salty Muffins with Peas and Bacon

Ingredients:

2 eggs
60 g creamy cheese
30 g Cheddar cheese
130 ml of milk
40 ml oil
200 g flour
(a knife tip) of baking powder
½ teaspoon of salt
ground black pepper

Furthermore:
100 g fresh or frozen green peas (NOT in the jar!)
30 g butter
100 g bacon
salt
20 g of small grind
a hand of chopped green parsley
50 g bacon for decoration
30 g cheese for decoration

Preparation

  1. Brake the eggs into a large bowl. Put the creamy cheese and the cheddar broken into strips. I had Cheddar slices but if you have a large piece, you will have to grate it. I seasoned with salt and pepper and mixed it. Then I put the oil and finally the milk.
  2. Add the flour and put the baking powder. Mix everything until it is well incorporated. It should not be mixed so much to not make the dough elastic. The salty muffin dough is a creamy, but dense one. He must support the various components that enter the filling. If they were too thin, they would all go to the bottom.
  3. Put the dough aside for 10-15 minutes.
  4. Put the peas with 30 g of butter in a saucepan, over low heat, for 4-5 minutes. There was no need for water but I occasionally mixed in it so it wouldn’t burn. It is OK if some beans are lightly browned because they will taste great! I put out the fire and lightly salted it. I let the peas cool.
  5. In parallel, I fried some of the bacon in the pan (without oil) and removed it on an absorbent towel to drain the excess fat. The rest of the bacon in the recipe remains raw and will be used for decoration.
  6. After the peas and bacon have cooled completely, I added them to the bowl with the dough. Also, add the grated parmesan.
  7. Mix and add the parsley.
  8. Put the tray with salted muffins in the preheated oven at 200 C and bake them for 10 minutes. Then reduce the temperature to 170 C and bake for another 15 minutes. In the first phase the muffins grow, they rise very beautifully and in the second phase, they bake in depth. Do you feel the smell of grated cheese and baked bacon?
  9. Enjoy!

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