Ingredients
Muffins
-
2 cups (300g) self-raising flour
-
180g caster sugar
-
1 tbsp finely grated lime zest
-
1 1/2 tbsp poppy seeds
-
200g fresh ricotta
-
2 large eggs, lightly beaten
-
2 tsp Queen Natural Vanilla Extract
-
200g plain Greek yoghurt
-
1 1/2 tbsp (30ml) lime juice
-
100ml vegetable oil
Icing
-
1/2 cup (75g) icing sugar
-
3 tsp (15ml) lime juice
Method - Muffins
-
1
Preheat oven to 180°C. Line a 12 hole capacity muffin tray with paper cases.
-
2
Combine the flour, sugar, lime zest and poppy seeds in a large bowl and mix to combine. Add the ricotta, egg, Vanilla Extract, yoghurt, lime juice and oil, and, using a butter knife, mix until just combined.
-
3
Spoon mixture into muffin cases and fill the cases ¾ full. Bake for 20–25 minute, turning half way. Transfer to a wire rack to cool completely.
Method - Icing
-
1
Place the icing sugar and lime juice in a small bowl and whisk to combine.
-
2
With a small spoon, drizzle the icing over the muffins and finish with a sprinkle of extra poppy seeds to serve.
Recipe Note:
Muffins will keep up to 3 days in a airtight container.
Comments & Reviews
Gorgeous muffins!!! I didn’t have limes but used lemon instead and I used a normal size muffin tray and got 20 cupcake sized muffins which rose perfectly and had a perfect dome!!! Love
Tanya