1. 2 cups (300g) self-raising flour

  2. 180g caster sugar

  3. 1 tbsp finely grated lime zest

  4. 1 1/2 tbsp poppy seeds

  5. 200g fresh ricotta

  6. 2 large eggs, lightly beaten

  7. 2 tsp Queen Natural Vanilla Extract

  8. 200g plain Greek yoghurt

  9. 1 1/2 tbsp (30ml) lime juice

  10. 100ml vegetable oil


  1. 1/2 cup (75g) icing sugar

  2. 3 tsp (15ml) lime juice

Method - Muffins

  1. 1

    Preheat oven to 180°C. Line a 12 hole capacity muffin tray with paper cases.

  2. 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. 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. 1

    Place the icing sugar and lime juice in a small bowl and whisk to combine.

  2. 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