Lemon, ricotta and chia seed muffins

Wonderful, light lemon muffins made with ricotta and chia seeds (black ones, so they stand out in the muffins like poppy seeds). Moist and fresh for a long time. Perfect for a mid-morning snack or dessert. Highly recommended!

Makes 12 muffins.

Ingredients for the lemon, ricotta and chia seed muffins:

• 250 g ricotta
• 2 large eggs
• 2 tsp vanilla extract
• 280 g thick Greek yoghurt (not light)
• 125 ml vegetable oil
• 200 g caster sugar
• finely grated zest of 1 large lemon
• 370 g plain flour
• 2 tsp baking powder
• 65 g black chia seeds, plus extra for sprinkling
• a few tbsp milk, if needed

All ingredients should be at room temperature.

Place the ricotta, eggs, vanilla, yoghurt, oil, sugar and lemon zest in a large bowl. Whisk briefly with a hand whisk, just until combined. Sift the flour and baking powder directly into the wet ingredients. Fold with a spatula until just combined. Add the chia seeds and mix through. If the batter seems too thick, add some milk, starting with 1 tablespoon, and mix to combine.

Line a standard muffin tin with paper cases and divide the batter evenly between them. Level the tops.

Bake the lemon, ricotta and chia seed muffins at 170°C for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Ingredients for the lemon icing:

• 160 g icing sugar
• 2–3 tbsp lemon juice

Place the icing sugar and lemon juice in a bowl and mix with the back of a spoon. If necessary, add more icing sugar if the icing is too thin, or more lemon juice/water if it is too thick.

Ice the cooled muffins and sprinkle with chia seeds.

Enjoy!

Recipe source: Donna Hay.