Lemon Chia And Ricotta Muffins | Donna Hay
With lemon icing drizzled over, these chia and ricotta muffins are great to eat on the go.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
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
- 1 cup (160g) icing (confectioner’s) sugar
- 1½ tablespoons lemon juice
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