lemon chia and ricotta muffins with lemon glaze

Sour is good.

I very like sour much much.

Yes I know – I seem to have lost my Grammar skills.

LOL.

Anyway, sour things make me go MMMMMMMmmmmm! in a happy, happy way.

And this recipe has everything sour that I like – lemon and ricotta!

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And there’s chia seeds too! And we all know how good chia seeds are.

Today I am going to talk about flour.

I have always been asked if the type of flour affects the results of one’s bakes.

After baking for more than 20 years, I can tell you the answer is YES. Definitely yes. 

I have stopped using plain flour and self-raising flour since I discovered how flour can affect the texture of my bakes.

prima

When I use Prima Top flour in place of plain flour, the muffins I bake are more tender. This is because of the extra fine quality of the flour which provides exceptionally smooth and fine texture for one’s bakes.

Let me show you how to make these muffins.

In a large bowl, add the flour, baking powder, sugar, lemon zest and chia seeds. Mix to combine.

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In another bowl, whisk together the eggs, ricotta, yogurt, oil and vanilla extract.

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Pour the wet ingredients into the bowl containing the dry ingredients.

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Mix with a wooden spoon until just combined – do not over-mix!

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Spoon the batter into muffin liners.

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Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.

Allow the muffins to cool completely on a wire rack.

To make the icing, whisk together icing sugar and lemon juice until the icing reaches a consistency that can be drizzled.

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Drizzle the icing on the muffins.

IMG_9765Enjoy! 

ON-GOING WORKSHOPS

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Lemon, Chia And Ricotta Muffins With Lemon Glaze
Yields 12
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For the muffins
  1. 375g Prima top flour
  2. 2 teaspoons baking powder
  3. 200g caster sugar
  4. zest of one lemon
  5. 60g chia seeds
  6. 200g ricotta
  7. 2 eggs
  8. 2 teaspoons vanilla extract
  9. 280g Greek yogurt
  10. 125ml vegetable oil
For the lemon drizzle
  1. 80g icing sugar
  2. 2 tablespoons lemon juice
Instructions
  1. In a large bowl, add the flour, baking powder, sugar, lemon zest and chia seeds. Mix to combine.
  2. In another bowl, whisk together the eggs, ricotta, yogurt, oil and vanilla extract.
  3. Pour the wet ingredients into the bowl containing the dry ingredients.
  4. Mix with a wooden spoon until just combined – do not over-mix!
  5. Spoon the batter into muffin liners.
  6. Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.
  7. Allow the muffins to cool completely on a wire rack.
  8. To make the icing, whisk together icing sugar and lemon juice until the icing reaches a consistency that can be drizzled.
  9. Drizzle the icing on the muffins.
Adapted from Donna Hay
Adapted from Donna Hay
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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