Ingredients
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 3⁄4 cup part-skim ricotta cheese
- 1⁄2 cup water
- 1⁄4 cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp chia seeds
- 2 tbsp Mānuka Honey, melted
- 2 1⁄2 tsp baking powder
- 1⁄4 tsp salt
- Zest of 2 lemons
- 1 egg
- Cooking spray
Method
- Preheat oven to 190°C. Line a standard 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
- Make a well in the centre of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add the chia seeds then gently fold into batter.
- Evenly divide batter into prepared muffin pan using a large scoop.
- Bake for 16 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 5 minutes then gently brush melted honey onto the tops of the muffins with a pastry brush.
- Cool completely then enjoy!
- Store in an airtight container for up to 7 days.
Thanks Table for two for this yummy recipe!
