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Sweet Pea Muffins with Sour Cream Icing

Cooking time
'
Nr of servings
12
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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.
'
Cooking time
12
Nr of servings

Ingredients

  • 250 g Birds Eye peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 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

Preparation

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

Tags

Peas
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