Lemon ricotta muffins
- Muffin pan
- Preparation time: 30 min + 35-40 min baking + 15 min cooling
- Servings: 12-14
Tips:
- Don’t overfill the muffin form, it will be easier to pick the muffins out after baking.
INGREDIENTS
- 375 g self-raising flour
- 220 g fine caster sugar
- 2 tbsp grated lemon zest
- 2 eggs (L), beaten
- 1 tbsp vanilla extract
- 7 tbsp chia seeds
- 250 g ricotta cheese
- 280 g Greek yoghurt
- 125 ml coconut oil, melted
For the icing:
- 2 tbsp lemon juice
- 140 g icing sugar
DIRECTIONS
- Pre-heat the oven to 180˚C.
- Grease the muffin pan with baking spray.
- Swift the flour. Add sugar, lemon zest and chia seeds. Mix the dry ingredients using a whisk.
- Add the wet ingredients: ricotta, Greek yoghurt, eggs, vanilla extract and oil. Mix gently with a spatula until no flour is visible in the mixture.
- Fill the muffin form.* Bake for 35-40 minutes or until brown. When ready, turn the oven off and leave the oven door ajar for additional 3 minutes. Then take the pan out and let it cool for another 10-12 minutes.
- Take the muffins out of the pan. Let them cool off completely.
- Decorate the muffins with the glaze.
*You might need to bake the muffins in 2 batches, if you decide to make smaller muffins. In that case after baking the first batch, just clean the pan, grease it again and repeat steps 6 and 7 :)
