lemon, chia and ricotta muffins

Lemon, Chia and Ricotta Muffins

I can't say chia seeds without saying chi chi chia and then pet, which has nothing to do with baking these wonderful soft lemony ricotta muffins. It has to do with those stupid chia pet commercials, who knew that you could actually bake with chia seeds, no growing long chia pet hair involved. Meyer lemons add a special lemon scent to these muffins and I've made them several times with Meyers because they're so good for baking in any recipe that calls for fresh lemon zest or juice. I don't see why poppy seeds couldn't be substituted for the slightly crunchy chia seeds.

Lemon, Chia and Ricotta Muffins

makes 12 muffins

2&1/2 cups self raising flour

1 cup granulated sugar

2 T finely grated lemon zest

1/3 cup black chia seeds, plus extra for sprinkling on top

1 cup whole milk ricotta

2 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup Greek style yogurt

1/2 cup vegetable oil

lemon glaze

1 cup confectioners sugar

1&1/2 tablespoons lemon juice

Preheat the oven to 350F

Line the muffin tin or use baking spray to grease.

Place the flour, sugar, lemon zest and chia pets, I mean seeds, in a large bowl and mix to combine.

Add the ricotta, eggs, vanilla, yogurt and oil, mix until combined.

Spoon or use an ice cream scoop to put batter into the muffin tin, about 1/2 cup of batter in each.

Bake for about 25 minutes, until lightly browned.

Cool completely on a metal rack.

Prepare the glaze by whisking the sugar and lemon juice together in a small bowl.

Sprinkle with chia seeds and drizzle with lemon glaze.

Serve or if you want to freeze these muffins for later, that works really well too.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog