Lemon and rosemary muffins

Difficulty:  Easy

Serves:  12 muffins

Fresh from the garden:  lemons, rosemary, eggs

Equipment

  • metric measuring spoons and cups
  • muffin tins
  • scales
  • bowls – 1 medium, 1 large
  • zester
  • whisk
  • spatula
  • tablespoon
  • wire rack
Ingredients

  • 375 g white self-raising flour
  • 220 g raw sugar
  • 2 lemons, zested
  • ¼ cup lemon juice
  • 250 ml yoghurt
  • 1 egg
  • 125 g ricotta
  • 125 ml vegetable oil
  • 1 tsp vanilla
  • 1 tsp finely chopped rosemary
What to do

  • Preheat the oven to 200oC.

Prepare the muffin tins

  • Line the muffin tin with the patty pans.

Prepare the wet ingredients, in the medium bowl

  • Grate the rind off 2 lemons and put the rind in the medium bowl.
  • Finely chop the rosemary leaves and put the rind in the medium bowl.
  • Place the yoghurt, lemon juice, ricotta, egg, oil, and vanilla into the medium bowl and whisk well.

Prepare the dry ingredients, in the large bowl

  • Using the scales, weigh the flour and sugar into the large bowl.

Mix the wet and dry ingredients together

  • Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times taking care not over-mix or the muffin mixture will become tough.  It’s OK if the mixture is lumpy – it should be.

Spoon into the muffin tins and bake

  • Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
  • Bake for 10 – 12 minutes until the muffins are firm and golden brown.  Remove from the oven. Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.
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