There is no better way wake up call than the scent of freshly baked muffins wafting through the kitchen especially when you have added Chia seeds, the new super food to a tangy lemon drizzle recipe. Chia seeds grow natively in South America and were an important food for the Aztec and Mayan Cultures; in fact Chia is the ancient Mayan word for “strength.” They are loaded with antioxidants, fibre and omega 3 and are easily incorporated into your food. Sprinkle them on yoghurt or porridge or include the in baked goods.They are widely available in your local store. This is an easy recipe; you don’t even need a mixer and the muffins can easily be made gluten free by substituting the flour. Enjoy!

375 grams /2 ½ cups plain flour (All purpose)

220 grams/1 cup caster sugar (superfine)

2 teaspoons finely grated lemon ring (I used 2 lemons)

60 grams/ 1/3 cup black chia seeds plus extra for sprinkling

200 grams / 1 cup fresh ricotta

2 eggs lightly beaten

2 teaspoons vanilla extract

280 grams/ 1 cup plain yoghurt

125 millilitres/ ½ cup sunflower oil

Lemon drizzle icing – optional

160 grams/1 cup icing sugar

1 ½ tablespoons lemon juice

 

Preheat the oven to 180°C/350°F.

Place the flour, sugar lemon rind and chia seeds in a large bowl and mix to combine. Add the ricotta, eggs, vanilla yoghurt and oil and using a spoon, mix until just combined. If you over mix the muffins will be tough.

Spoon the mixture into a muffin pan that you have lined with paper cases.  Alternatively you can grease your muffin pan well with spray oil or butter and avoid using the paper cases. I used an ice-cream scoop to divide the mixture evenly into the pans.

Cook for 20-25 minutes or until cooked when tested with a skewer. Allow to cool in the pan for a couple of minutes before transferring to a wire rack to cool completely.

To make the lemon drizzle icing, place the sugar into a bowl, add lemon juice and whisk to combine. You may need extra juice but add about a half teaspoon at a time or your icing will be too runny. Sprinkle the muffins with the extra chia seeds and drizzle the muffins with the icing using a small spoon.

This batch made 16 when I used the muffin scoop which is about the right portion for a lunch box.

These muffins freeze well but don’t add the extra seed or icing if you intend to do so.

Make these muffins gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthan gum.

 

Recipe adapted from Donna Hay Magazine June/July Edition 2015