Lemon Ricotta Muffins

Lemon Ricotta Muffins

I am supposed to be on a diet.  Turns out I am not very good at this.  I am better at the “Eat Everything in Sight and then Eat Dessert” diet.  You may be familiar with it.  I think it is well known and quite popular.

Tonight I gave up entirely whilst trying to think of something to make for dinner.  Halfway between deciding whether I should have salad or steamed vegetables, I decided to make muffins.  As you do.  Lemon Ricotta Muffins.  Because I had leftover ricotta and some lemons.  I did not not need to make them.  I shouldn’t be eating them.  But, dammit, I started making them and then one thing led to another and, well, you know.  I took a photo but it’s not great.  Bad lighting and a general air of couldn’t-be-bothered.  You’ll just have to trust me.

So here’s my recipe.  I basically looked at recipes and then combined different ones together, based on what I had in terms of ingredients.  I wasn’t sure if it would even turn out, but they are actually quite light and fluffy and yummy and lemony.  I’m not really selling this, am I?  They’re nice, anyway and just the thing for this freezing cold Winter night, with a cup of tea, and MasterChef on the telly.  I can worry about diets tomorrow.

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Lemon Ricotta Muffins

2 cups Plain Flour
1/2 teaspoon Bicarb
1/2 teaspoon Baking Powder
3/4 cup Caster Sugar
1 cup Smooth Ricotta
1/2 cup Sunflower Oil
Zest of 2 Lemons
2 Eggs
1/4 cup Lemon Juice

Method

Whisk wet ingredients together in a large bowl until combined.

Sift dry ingredients over this mixture and fold in until just combined.

Half fill greased muffin tins (I used medium sized ones) and bake at 180 degrees Celcius for approx 30 minutes.

Remove from oven, let cool for a few minutes and then pop out on to a baking rack to cool completely.  Dust with icing sugar if desired and serve!  Nice served warm with a little bit of lemon curd.

Enjoy! 🙂

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Quick Raspberry & Lemon Muffins

Quick Raspberry & Lemon Muffins

I’m not much of a muffin person.  I occasionally make them when I am just in the mood for some baking but can’t be bothered with anything too complicated, or that needs icing or decorating.  Hence these muffins, which I made last night when it was cold and I was at home alone and needing some comfort food.

These are really yummy, kinda zesty and moist.  Easy to make and simple to bake (and even easier to eat!).  I should possibly call them “Zombie Muffins” ’cause in the photo I took, they kinda look like bloody brains…you be the judge!  Here’s the recipe:

Quick Raspberry & Lemon Muffins

Preheat oven to 200 C
Spray a 12-hole muffin tin with cooking spray (or use patty pans)

1/2 Cup Yoghurt (I had raspberry greek yoghurt on hand
3 Tablespoons Vegetable Oil (I used canola)
1 Tablespoon Lemon Juice
2 Egg Whites

220g Plain Flour, Sifted
3/4 Cup Caster Sugar
2 Teaspoons Baking Powder
1 Cup Frozen Raspberries
Zest from two lemons
2 Tablespoons coarse sugar for sprinkling

In a large bowl, mix wet ingredients together.  Sift together dry ingredients in another bowl and then add wet mixture.  Add Raspberries and zest. Stir just to combine.  Don’t over-beat. If mixture is a bit dry, add 1/2 cup milk to moisten.

Spoon mixture into prepared muffin tins and sprinkle with sugar.

Bake in oven for approximately 15-18 minutes until golden on top.

Enjoy!

You could try it with different fruit – stewed apple instead of raspberries, or blueberries or use oranges instead of lemons.  I had a bowlful of lemons so needed to use them up.  Anyway, the muffins are tasty and quite light (due to the yoghurt) and a nice little treat to have with a cuppa.

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