Yield:10 huge ones
Prep Time:15 mins
Cook Time:25 mins
These muffins are full of that fabulous fresh flavour combination of mint and peas. Perfect for picnics and summer snacks!
- 1 C petit pois (I use frozen ones)
- 14 stalks of fresh peppermint
- 1 C boiling water
- ¼ C ground flaxseed
- 1 tsp marmite
- ¹⁄³ C oil (we use organic sunflower oil)
- ¼ tsp ground cayenne pepper
- 1 Tbs cider vinegar
- 1 C gluten-free oats
- 1 tsp bicarbonate of soda
- 1 C
Preheat the oven to 180°C (fan oven). Prep your muffin tins with muffin cases.
Pop the petit pois, peppermint and boiling water in a pan and keep over a flame for a couple of minutes until the peas are soft and edible.
Blitz the lot - I don't pulverise them as I like a bit of pea and peppermint texture in my muffins.
Pour the mix into a mixing bowl and stir in the ground flaxseed and marmite. Then stir in all the other ingredients in the order above. As soon as the mix is combined spoon out in the waiting muffin cases. (A lumpy mix is what you want!)
Pop into them into the oven for 25 minutes. (If you are making smaller muffins they will cook quicker; 18-20 minutes)