Snap Pea Cheddar Muffin Loaf (Print Version)
Tender loaf packed with snap peas and cheddar, perfect for a savory snack or brunch.
# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 350°F. Grease and line an 8x4-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, and black pepper until evenly combined.
03 - In a separate bowl, whisk eggs, whole milk, and melted unsalted butter until smooth.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
05 - Fold in snap peas, grated cheddar, and chives until evenly distributed through the batter.
06 - Pour batter into prepared pan and smooth the surface. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and top is golden brown.
07 - Let loaf cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before slicing.
# Additional Tips::
01 -
- Ready in under 1 hour
- Packed with fresh veggies and melty cheddar
02 -
- Contains wheat, eggs, and dairy
- Check the cheese and butter labels if allergies are concerned
03 -
- Add a pinch of cayenne or smoked paprika for extra flavor
- Substitute snap peas with chopped asparagus or zucchini for variety