Lemon, Chia and Ricotta Muffins

In the June/July 2015 edition of Donna Hay magazine, there are a number of great looking muffin recipes.  I decided to make  the Lemon, Ricotta and Chia Muffins from p140.

 They are sunny looking muffins that you could eat glazed or unglazed:

However, most people tell me they like icing, so icing it is:

To make these muffins, you will need:

2 1/2 cups self rising flour
1 cup superfine sugar
2 tablespoons finely grated lemon rind
1/3 cup black chia seeds, plus extra for sprinkling
1 cup ricotta
1 cup plain Greek yoghurt
2 eggs
2 teaspoons vanilla
1/2 cup vegetable oil

Icing

1 cup icing sugar
2 tablespoons lemon juice

Preheat your oven to 180 degrees Celsius, and grease a 12 hole muffin tin.  (I actually got 18 muffins, so you may need to grease another one.)

Place the flour, sugar, lemon rind and chia seeds in a large bowl and mix to combine.

In a separate bowl mix the ricotta, eggs, vanilla, yoghurt and oil. Add the mixture to the bowl with flour and mix until just combined.

Scoop the mixture into the muffin tin, and bake the muffins for 20-25 minutes or until cooked through.

For the icing, put the sugar and lemon juice in a small bowl and whisk to combine and ice the cooled muffins.