Lemon and Ricotta Muffins
Lemon and ricotta muffins Photo: Kristy Komadina
The combination of lemon and ricotta make these muffins deliciously scented while also keeping them moist. Make extra and freeze for the perfect lunchbox snack.
- 2 1/2 cups self raising flour
- 3/4 cup caster sugar
- Rind from 2 lemons
- 1/4 cup lemon juice
- 1 cup natural yoghurt
- 1/2 cup vegetable oil
- 1 egg, broken up and whisked with a fork
- 1 tsp vanilla extract
- 1/2 cup fresh ricotta (thereabouts)
Preheat your oven to 180°C. Grease or line a 12 hole muffin tray with patty pans.
Combine the flour and sugar in a bowl with a spoon, mixing together until evenly distributed.
Make a well in the middle of the flour and sugar. Add the lemon rind, juice, yoghurt, oil and egg to the well.
Gently combine the dry and liquid components with a wooden spoon. Do not overmix. It’s quite a stiff mix.
Spoon into the muffin holes up until half way. Top each with 1 teaspoon ricotta.
Bake for 20-25 minutes, but do check because all ovens vary.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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