I adore winter. It truly is my favourite season.
As the days shorten and the weather turns frosty there is nothing I love more than retreating home to spend long lazy afternoons nestled by the kitchen bench slow cooking beautiful cuts of meat or baking up a storm. Filling our home with hearty warming dishes during these frosty winter months delights me like no other. I treasure these precious moments with my little family and love nothing more than spending an evening snuggled under a warm cozy throw watching movies and sipping my favourite glass of red.
There is, however, one down side to my love and adoration of winter and that is the nasty colds and flus that always seem to come with it. The last two weeks have been hijacked by one very nasty flu and unfortunately my little babies felt the worst of it. After lots of cuddles, a little pain relief, plenty of rest and a good dose of pumpkin soup I am very happy to say we’re all well and truly on the mend.
That said, to ward off any future winter born bugs I’ve been incorporating plenty of fresh fruit and vegetables into our diets as well as a gorgeously green smoothie most mornings (I’ll be sharing our smoothie recipe next week). I’ve also made a conscious effort to incorporate as many healthy ingredients into our baking repertoire as well. My latest love is H2CoCo’s delicious organic virgin coconut oil. I’ve been using it in lieu of olive oil when I cook and have even managed to incorporate it into our baked goodies including these apricot pistachio quinoa bars and blueberry banana and chia loaf.
Today’s wholemeal lemon, ricotta and chia muffins also use the organic and 100% raw and natural oil. The coconut oil not only provides the muffins with gorgeous moisture to create a very tender crumb but gives the muffins a slight coconut flavour that works beautifully with the lemon and ricotta. The kids absolutely adored them for morning tea and gobbled up a muffin each along with a few sliced perfectly ripe strawberries.
To create your own batch of wholemeal lemon, ricotta & chia muffins simply…
Begin by preheating your oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.
Place the eggs, melted coconut oil, ricotta, milk, coconut sugar, lemon zest and vanilla into a large bowl and whisk to combine.
Add the wholemeal flour, baking powder and chia seeds and mix until just combined.
Divide the mixture evenly between the 12 muffin papers. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.
Allow the muffins to cool for a minute or two before removing from the tin to cool completely on a wire rack.
Serve alongside a little fresh fruit for a lovely little blw morning or afternoon tea.
wholemeal lemon, ricotta & chia muffins
1/2 cup (125 ml) H2COCO organic virgin coconut oil, melted
1/2 cup (125 ml) milk
1/2 cup (110 grams) coconut sugar (alternative – brown sugar)
1 cup (250 grams) ricotta
1 tablespoon vanilla extract
zest of 2 lemons
2 cups (300 grams) wholemeal plain flour
2 teaspoons baking powder
3 tablespoons chia seeds
Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers. Place the eggs, coconut oil, milk, sugar, ricotta, vanilla and lemon zest into a large bowl and whisk to combine. Add the flour, baking powder and chia seeds and mix until just combined. Do not overmix. Divide the mixture evenly between the muffin papers and bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or so before removing the muffins from the tin and placing on a wire rack to cool completely. Serve alongside a little fresh fruit for a lovely morning tea. Enjoy x
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