Green Pea Muffin Recipe

Recently I had these Pea Cakes out at Southern Rail Restaurant in Phoenix and I was inspired to do my own twist on them. Theirs were tasty but fell apart when you ate them. Mine do differ from the taste of the ones I had from Southern Rail but hold together well and are moist. I don’t know what the Southern Rail Recipe was but they had an almost falafel taste, seemed pan fried or grilled and came with a really Great Flavorful Tomato Jam that complimented the cakes very well. I found them interesting nonetheless. Mine are more a corn bread taste. I guess I could have called mine cakes if I made them flatter or made them like pancakes in a fry pan but choose the muffin shape so I called them muffins. Mine came out moist with a delicate flavors I liked and I didn’t want to add anything else to them. My oven is set at 350 degrees and I used oiled muffin pans.

Ingredients are

1 Cup Cornmeal

1 Cup Flour

1 Tablespoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Kosher Salt

1/2 Cup soft butter

1 egg beaten

1/2 Cup Buttermilk

1/2 Cup Milk

1 lb. Peas (I used a 1 lb. frozen bag thawed)

1 cup of chopped Scallion

1 clove minced garlic

Fresh Ground Black Pepper

I had my dry ingredients in one bowl.

My wet in my other bowl.

Then I spilled out 1/2 my wet and added the garlic, half of my peas and all the scallions.

Then I blended mixture.

Then I added the Fresh Ground Black pepper to all bowls and combined all mixtures. The mixture did look sort of dry but I knew it would be fine since I based this recipe on my Corn Muffin Recipe I haven’t Published as of yet.

Filled oiled Muffin Pans about 3/4 full.

Baked them at 350 degrees for 15 minutes.

They came out moist and with a nice texture. They do have some slight sweetness to them but are without sugar. you can also taste onions without them overpowering the peas. This recipe made 17 muffins for me.