Makes 12 muffins
- 1-3/4 c. flour
- 3/4 c. sugar
- 2-1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. part-skim ricotta
- 1/2 c. water
- 1/4 c. olive oil
- zest of 2 lemons
- 2 T. fresh lemon juice
- 1 egg
- 2 T. chia seeds
- 2 T. honey, melted
Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.
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 dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.
Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.
Let cool for 5 minutes then brush with melted honey. Cool completely.
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