Recipe from Modern Baking by Donna Hay
Mmmm…These muffins are incredible! I literally couldn’t stop myself from eating them once I started. The contrast of flavors, citrus and sweet, work so well together. The glaze on top is also delicious and completes this treat perfectly. I was almost eating it out of the bowl. It’s an easy to make, amazing to eat recipe that you should definitely create to share with the family, or to spoil yourself.
Donna, you out did yourself. Thanks for this recipe xx
- 2 1/2 cups (375g) self-raising flour
- 1 cup (220g) caster sugar
- 2 tablespoons finely grated lemon rind
- 1/3 cup (65g) black chia seeds, plus extra for sprinkling
- 1 cup (240g) fresh firm ricotta
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (280g) natural Greek-style (thick) yoghurt
- 1/2 cup (125ml) vegetable oil
- 1 cup (160g) icing sugar
- 1 1/2 tablespoons lemon juice
Pre-heat oven to 180. Grease muffin tins. 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 the tins. Bake for 20-25 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 2 minutes, before transferring to a wire wrack to cool completely.
To make the lemon glaze, place the sugar and lemon juice in a small bowl and whisk to combine.
Sprinkle the muffins with chia seeds and, using a teaspoon, drizzle with lemon glaze to serve.