Sweet Pea Muffins with Sour Cream Icing

Name: Sweet Pea Muffins with Sour Cream Icing
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: For The Muffin Mix:; 250 g Garden Peas 375g Birds Eye Garden Peas, defrosted; 220 g Self Raising Flour; 1 teaspoon Baking Soda; 110 g Rapeseed Oil; ½ Lemon, juiced; 1 teaspoon Vanilla Extract; 100 g Caster Sugar; 2 eggs; Sour Cream Icing:; 30 g Sour Cream; 1 teaspoon Lemon Juice; 100 g Icing Sugar

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Preparation Time

15'

Cooking Time

20'

Nr of servings

Difficulty Level

Sweet Pea Muffins with Sour Cream Icing Recipe

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 Time

15'

Cooking Time

20'

Nr of servings

Difficulty Level

Ingredients

For The Muffin Mix:

250

Birds Eye Garden Peas, defrosted

220

Self Raising Flour

teaspoon

Baking Soda

110

Rapeseed Oil

Lemon, juiced

teaspoon

Vanilla Extract

100

Caster Sugar

eggs

Sour Cream Icing:

Sour Cream

teaspoon

Lemon Juice

100

Icing Sugar

Sweet Pea Muffins with Sour Cream Icing Recipe

Our method

Preheat the oven to 180˚C.
Line a 12-cup muffin tray with paper cases.
Cook the peas according to pack cooking instructions. Mix the peas with the rapeseed oil, lemon juice and vanilla extract.
Stir in the eggs and sugar
Add the sieved flour and baking soda. Mix all the ingredients together to form a batter
Spoon the mixture into the lined 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 sour cream, icing 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.