Sweet Pea Muffins with Sour Cream Icing

Name: Sweet Pea Muffins with Sour Cream Icing
Cook time: 20 min
Yield: 12
Ingredients: 250 g Garden Peas 375g Birds Eye peas; 1 teaspoon vanilla extract; Sour Cream Icing:; 200–220g plain flour; 150 g icing sugar; 2 eggs; ½ lemon, juiced; 2 level tsp baking soda; 30 g sour cream; 110 g rapeseed oil; 1 teaspoon lemon juice; Muffins:; 100 g icing sugar

Dessert Party

20 mins

cooking time

Intermediate

Servings

(0)

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We grow our peas with love to taste the sweetest. If you have a sweet tooth try this tasty pea muffin recipe. These muffins are made with Birds Eye frozen peas, to complete the muffins finish with a sour cream icing.

Preparation

Preheat the oven to 180˚C.
Line a 12-cup muffin tray with paper cases.
Mix the defrosted peas with the rapeseed oil and lemon juice.
Stir in the eggs and icing sugar
Add the flour, baking soda and vanilla extract.
Spoon the mixture into the muffin tray until each cup is ¾ full.
Bake for 16–20 minutes, until an inserted skewer comes out clean.
Set aside for ten minutes, then remove from the tray and cool on a wire rack.
For the sour cream icing, mix the sugar and lemon juice until smooth.
Using a piping bag or a small spoon, coat the top of the muffins with the icing and serve.