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
  1. Preheat oven to 180°C (350°F). 
  2. Place the flour, sugar, lemon rind and chia seeds in a large bowl and mix to combine. 
  3. Add the ricotta, egg, vanilla, yoghurt and oil, and, using a butter knife, mix until just combined. 
  4. Spoon into 12 x ½-cup-capacity (125ml) well-greased muffin tins. 
  5. 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. 
  6. To make the lemon drizzle icing, place the sugar and lemon juice in a small bowl and whisk to combine. 
  7. 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.

RATE THIS RECIPE:
Reader ratings (3.41) 321251
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?

Tags: baking, chai, muffins,

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