RECIPE: Perfect Pea Muffins

     

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    Vibrantly green & lusciously light these beauties pair perfectly with both sweet & savoury toppings (copious quantities of almond butter featured here)

     

    Nope I haven’t finally lost my marbles I am here to tell you that you can (& should!) start baking with peas!

    I personally adore their bright, naturally sweet flavour, & when blended with nutty oats & a handful of other store cupboard ingredients you pretty much end up with the perfect base for any topping you fancy! Here I added lashings of my favourite organic almond butter but the rest of the batch was equally enjoyed with eggs & avocado, or just munched straight off the cooling rack whilst still warm 🙂

    The additional benefit of adding veggies into your baking is of course you gain a whole host of additional nutrients, but you also lessen the need for extra liquid ingredients, sweetening elements, that kind of thing as these provide them instead! 

    So yep I hope you’ll join me in these delightful little darlings, & if you fancy you can totally bake this as a loaf instead, just increase the cooking time to minutes.

    • 250g frozen peas
    • 200g gluten free oats
    • 2 large organic eggs
    • 1 tablespoon dried oregano
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon  Himalayan salt
    • 1 teaspoon freshly ground black pepper

    Preheat the oven to 170C. Either line a muffin tin with liners or arrange silicone muffin cups on a tray.
    Pour boiling water over the peas to thaw.
    Add the oats to a food processor pulsing to a fine flour.
    Add the rest of the ingredients, blending to a smooth batter. Divide between the muffin cups & bake for 20-22 mins until lightly golden.
    Turn out into a wire rack to cool, use within a week.