Sweet Pea Muffins with Sour Cream Icing

Preparation Time
'
Cooking Time
'
Nr of servings
12
Difficulty Level
Sweet Pea Muffins with Sour Cream Icing

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
'
Cooking Time
'
Nr of servings
12
Difficulty Level

Ingredients

For The Muffin Mix:
250 
g 
Birds Eye Garden Peas, defrosted
Garden Peas 375g WWF
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

Method

  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, lemon juice and vanilla extract
  4. Stir in the eggs and sugar
  5. Add the sieved flour and baking soda. Mix all the ingredients together to form a batter
  6. Spoon the mixture into the lined 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 sour cream, icing 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.
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