Defrost the green peas, onion peel and finely chop.

In vegetable oil lightly saute onions, add peas and finely chopped chili pepper. Stew under the lid for 10-15 minutes until soft peas. Give the mixture cool.

Turn on the oven to warm up t 200-210 degrees. Sausage cheese cut into small cubes. For the dough whisk eggs with sugar (you can whisk). In a bowl mix all liquid ingredients-eggs, yogurt, mayonnaise.

In another bowl mix the dry ingredients-flour, baking powder, bran, salt, black pepper. To flour mixture add cheese and cooled vegetables and mix everything trying to distribute cheese and vegetables evenly, as if enveloping them with flour.

Combine the dry and liquid ingredients and knead the dough. Long kneading is not necessary. Enough to achieve homogeneity. The dough is quite thick, spoon drains, but rather falling. The moulds I used silicone, so no oiling. Fill the molds dough on 2/3 of the volume. Bake 20-25 minutes or until Browning and to dry kindling.

Allow the muffins to cool slightly in the tins and served piping hot!