Sweet Pea Muffins with Sour Cream Icing

Cooking time
'
Nr of servings
12
Difficulty Level

Sweet Pea Muffins with Sour Cream Icing

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
'
Nr of servings
12
Difficulty Level

Ingredients

1 
teaspoon 
vanilla extract
Sour Cream Icing:
200–220g plain flour
1 
teaspoon 
lemon juice
2 
eggs
110 
g 
rapeseed oil
2 
level tsp baking soda
Muffins:
½ 
lemon, juiced
30 
g 
sour cream
150 
g 
icing sugar
250 
g 
Birds Eye peas
Deliciously Tender Garden Peas
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 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.