Pea and Corn Muffin

Brush with a little oil or soft butter and then dust lightly with flour — this helps the muffins release easily.

If using frozen peas or corn, thaw briefly and drain well so the batter doesn't become too wet.

If you toss the cheese and ham in the flour mixture first, they will distribute more evenly in the batter.

Using room-temperature ingredients helps the batter bind better and rise more evenly.

Do not overmix — otherwise the muffins will become dense instead of light.

An ice cream scoop makes portioning neat and even.

Check with a skewer: there may be a few moist crumbs, but no raw batter.

Run a thin knife around the edges if they are slightly stuck.

They are especially good as a snack or for aperitivo, served with herb quark or a fresh salad.