lemon, chia and ricotta muffins
- 2½ cups (375g) self-raising (self-rising) flour
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons finely grated lemon rind
- ⅓ cup (65g) black chia seeds, plus extra for sprinkling+
- 1 cup (240g) fresh firm ricotta
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (280g) natural Greek-style (thick) yoghurt
- ½ cup (125ml) vegetable oil
- 1 cup (160g) icing (confectioner’s) sugar
- 1½ tablespoons lemon juice
- Preheat oven to 180°C (350°F). Grease 12 x 1⁄2-cup-capacity (125ml) muffin tins. Place the flour, sugar, lemon rind and chia seeds in a large bowl and mix to combine. Add the ricotta, egg, vanilla, yoghurt and oil and, using a butter knife, mix until just combined. Spoon into the tins. Bake for 20–25 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 2 minutes, before transferring to a wire rack to cool completely.
- To make the lemon glaze, place the sugar and lemon juice in a small bowl and whisk to combine.
- Sprinkle the muffins with extra chia seeds and, using a teaspoon, drizzle with the lemon glaze to serve. Makes 12
+ Find chia seeds in the health food aisle of supermarkets.
Delicious. I used poppy seeds instead of chia
donna hay team
Hi Riemke, you could use softened cream cheese or cottage cheese. The dh team
Riemke de Boer
What can I use instead of ricotta?