|Lemon, Chia and Ricotta Muffins|
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
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.
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