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

lemon glaze

  • 1 cup (160g) icing (confectioner’s) sugar
  • 1½ tablespoons lemon juice

 

  1. 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. 
  2. To make the lemon glaze, place the sugar and lemon juice in a small bowl and whisk to combine. 
  3. 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.

RATE THIS RECIPE:
Reader ratings (3.63) 321501
Anne Kennard

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?

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