Charlotte Hume's Petit Pois Muffins
Over a year ago
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Ingredients
- 100g butter
- 2 medium eggs
- 200ml milk
- 2 tbsp maple syrup
- ½ tsp vanilla essence
- 300g self-raising flour
- 1 tsp baking powder
- 75g caster sugar
- 200g frozen petit pois
- 15g butter
- 1 tbsp reduced fat creme fraiche
Accompaniment
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Description
I use sweet tender petits pois for these Kermit-tinged muffins.
Method
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1
1. Line a 12-hole muffin tin with paper muffin cases. Preheat the oven to 200C/180C fan/ 400F/gas 6.
2. Gently melt the butter in a pan. Remove from the heat and set aside.
3. In a bowl, whisk the eggs. Stir in the milk, maple syrup and vanilla essence. Pour the melted butter into the bowl and mix with a fork. Sift the flour and baking powder into a separate bowl. Add the caster sugar.
4. Cook the petits pois in boiling water for 5 minutes. Drain and then purée in a food processor, or using a hand blender, with the 15g butter and the crème fraîche.
5. Add the pea mixture to the flour mixture and stir with a fork. Then add all the remaining ingredients and quickly mix until the flour is fully moistened. Don’t over mix. The muffin batter will be a little lumpy.
6. Divide the batter among the muffin cases and bake in the oven for 20 minutes. The muffins will rise and be lightly golden when ready. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool completely.
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