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 (60g) black chia seeds+, plus extra for sprinkling
- 1 cup (200g) fresh ricotta
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (280g) plain Greek-style (thick) yoghurt
- ½ cup (125ml) vegetable oil
lemon drizzle icing
- 1 cup (160g) icing (confectioner’s) sugar
- 1½ tablespoons lemon juice
- Preheat oven to 180°C (350°F).
- 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 12 x ½-cup-capacity (125ml) well-greased muffin tins.
- Cook for 20–25 minutes or until cooked when tested with a skewer. Set aside to cool for 2 minutes in the tin before transferring to a wire rack to cool completely.
- To make the lemon drizzle icing, place the sugar and lemon juice in a small bowl and whisk to combine.
- Sprinkle the muffins with extra chia seeds and drizzle over the icing with a small spoon to serve. Makes 12.
+ Chia seeds are available from the health food aisle of the supermarket.
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?