Here’s a test of will power, see if you can get at least some of your peas all the way indoors! This novel recipe makes a few peas go quite a long way so you can afford to nibble a few of them on your way up the garden path!
Ingredients per pair of children Makes about 6 muffins
50g peas
9 tablespoons (150g) plain flour
1 heaped teaspoon of baking powder
Small pinch dry mustard powder
2 pinches of salt
2 twists of fresh ground black pepper
1 teaspoon of fresh chives,
finely chopped
1 small egg
50g cream cheese
(garlic cheese is good in this)
100 ml full fat milk
35 g Cheddar cheese, grated
Butter for greasing a muffin tin
01Preheat the oven to 180°C/350°F/Gas Mark 4.
02Put water in a saucepan and bring to the boil. Add the peas and cook for 1 minute.
03Drain the peas in a colander and rinse in cold, running water.
04Sift the flour, baking powder and dry mustard powder into a mixing bowl. Then add the salt, black pepper and mixed herbs or chives.
05In a small bowl beat the egg with a fork and then beat in the cream cheese, until you have a smooth mixture.
06Add the milk to the egg and cheese,then pour over the dry ingredients and combine.
07Spoon the mixture into a greased muffin tin (no more than 2/3 full as the mixture will rise) and then sprinkle the top of each with grated cheddar cheese.
08Bake for 20 minutes or until the muffins are golden brown and firm to the touch.
09Let them cool a little and enjoy warm with a bit of butter!
