- 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.
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