Honey Lemon Chia Seed Muffins #desserts #cakes #muffins #lemon #recipes
The biscuits are a definitive springtime treat. They're so brimming with lemon season that it appears as though you're smelling a lemon.
Heaps of lemon juice and lemon pizzazz is utilized in this formula to give it a definitive lemon bomb.
The biscuit is so magnificently scented when you take a chomp. It's likewise the lightest and fluffiest biscuit I've at any point made.
The mystery fixing to make it so light and feathery? Ricotta cheddar! Indeed! I could barely handle it.
I've additionally as of late gotten fixated on chia seeds (essentially like each other blogger) so I've been attempting to fuse them in my day by day breakfast and some prepared merchandise.
Cinnamon Pie #desserts #cakes #pumpkin #pie #healthyrecipes
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup part-skim ricotta cheese*
- 1/2 cup water
- 1/4 cup olive oil
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 egg
- 2 tablespoons chia seeds
- 2 tablespoons honey, melted
- Cooking spray
INSTRUCTIONS
- Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
- Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add the chia seeds then gently fold into batter.
- Evenly divide batter into prepared muffin pan using a large scoop.
- Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of the muffins.
- Cool completely then enjoy!
- Store in an airtight container for up to 7 days.