For the muffins
- 275 g (2 cups) plain flour
- 110 g (1/2) cup caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon, zest only, finely grated
- 225 g (1 cup) ricotta
- 2 large eggs
- 75 ml semi-skimmed milk
- 60 ml vegetable oil
- 1/2 tsp vanilla extract
- 80 g (2/3 cup) icing sugar
- 1 lemon, juiced
- 2-3 tbsp mixed seeds, e.g., sesame seeds, linseeds.
For the muffins: Preheat the oven to 190°C (170° fan). Line a 12-hole muffin tin with muffin or large cupcake cases.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
In a separate mixing bowl, whisk together the ricotta, eggs, milk, oil, and vanilla extract until smooth and even.
Gradually stir the wet ingredients into the dry until a batter forms; it doesn’t need to be totally smooth. Divide the batter between the muffin cases.
Bake until risen and dry to the touch, 20-25 minutes; when ready, a toothpick should come out clean from the centres.
Remove from the oven and transfer the muffins to a wire rack to cool.
To serve: Meanwhile, sift the icing sugar into a clean bowl. Gradually stir in enough lemon juice to make a smooth, pourable icing.
Drizzle the icing over the muffins and top with the mixed seeds before serving.