Cheese and Pea Muffins

In a small saucepan bring 250ml of water to the boil, adding 1 tsp sugar and 1 tsp salt. Blanche the peas for 1 minute. Drain and leave covered in the saucepan. Preheat the oven to 180°C. Prepare 6 muffin tins – oil them andthen dust with flour. In a bowl beat the eggs, and then whisk in yogurt, salt, sugar and oil. Combine the flour and the baking powder first and then sift them over the egg mixture. Gently fold the flour into the mixture. When the mixture is smooth, blend in the drained peas and cheese. Distribute the batter into the prepared muffin tins, filling 2/3 of them. Bake for 25- 30 minutes. Cool in the tins for 10-15 minutes and then, running a knife over the board, take the muffins out.