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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.




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