When lovely locals deliver homegrown lemons and fresh eggs, I take it as a sign to do some baking! Bite into one of these zesty muffins and let the deliciousness brighten your day. Perfect for any time of day, but personally, I love to have them with a cup of my favourite tea. At the moment, I'm loving lemon & ginger.
Makes 12
Ingredients
2½ cups (375g) self-raising (self-rising) flour
1 cup (220g) caster (superfine) sugar
2 tablespoons finely grated lemon rind
⅓ 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
½ cup (125ml) vegetable oil
Lemon Glaze -
1 cup (160g) icing (confectioner’s) sugar1½ tablespoons lemon juice
Method
1 Preheat oven to 180°C (350°F). Grease 12 x 1⁄2-cup-capacity (125ml) 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 rack to cool completely.
2 To make the lemon glaze, place the sugar and lemon juice in a small bowl and whisk to combine.
3 Sprinkle the muffins with extra chia seeds and, using a teaspoon, drizzle with the lemon glaze to serve.
Recipe from Donna Hay.
Image by Belinda Satterthwaite, The Shopkeeper
Enjoy!
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