I called these muffins so you can eat them for breakfast.
I am kind to you like that.
I made these for three reasons.
1. I had a lot of lemons
2. I wanted to test out my new silicone
cupcake breakfast muffin cases
3. I like to eat cake for breakfast.
On a serious note, they do have much less sugar than a cupcake, and of course no icing or buttercream -they aren’t particularly sweet, so add more if you want a sweet muffin. They are lovely split open and served with some natural yoghurt and honey.
Lemon & Ricotta Muffins
makes 12 muffins
1 cup (200g) of self raising flour
1/4 (50g) cup of sugar
half teaspoon of baking powder
pinch of salt
2 tablespoons of honey
1/2 (100g) cup of ricotta
1/4 (50ml) cup of milk
3 tablespoons of melted and cooled butter (approx 75g solid)
zest of 3 lemons, juice of 2
oats or wheatgerm to sprinkle on top – optional
Preheat your oven to gas mark 4 / 180c / 160c fan.
Mix the dry ingredients together in a bowl. Do the same with the wet ingredients and the egg, whisk them together. Slowly fold the wet into the dry, taking care not to over mix.
Fill the cupcake cases generously with the mixture, about 1 cm from the top – you want them to rise high.
Sprinkle with some oats or wheatgerm if you’d like.
Bake for 15 – 20 minutes until they are cooked through.