Lemon, chia and ricotta muffins


Recipe By: Donna Hay


2 1/2 cups of SR flour

1 cup (220g) caster (superfine) sugar

2 tbsp finely grated lemon rind

1/3 cup (60g) black or white chia seeds, plus extra for sprinkling

1 cup (200g) fresh ricotta

2 eggs, lightly beaten

2 tsp of vanilla extract

1 cup (280g) plain Greek-style (thick) yoghurt

1/2 cup (125ml) vegetable oil

lemon drizzle icing

1 cup (160g) icing (confectioner’s) sugar

1 1/2 tbsp lemon juice


Preheat oven to 180℃ (350℉). Place the flour, sugar, lemon rind, and chia seeds in a large bowl and mix to combine. Add the ricotta, egg, vanilla, yoghurt and oil, and, using a butter knife, mix until just combined. Spoon into 12 x 1/2-cup-capacity (125ml) well-greased muffin tins. Cook for 20-25 minutes or until cooked when tested with a skewer. Set aside to cool for 2 minutes the tin before transferring to a wire rack to cool completely. To make the lemon drizzle icing, place the sugar and lemon juice in a small bowl and whisk to combine. 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.

One thought on “Lemon, chia and ricotta muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s