Lemon, chia and ricotta muffins

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Recipe By: Donna Hay

Ingredients

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

Method

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.

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