Lemon & Blueberry Ricotta Muffins

coles.com.au

BrendaP

Canadian/Australian

1 tbs milk

2 tsp poppy seeds

2 cups (300g) self-raising flour

¾ cup (165g) caster sugar

170g blueberries

1 lemon, rind finely grated, juiced

125g butter, melted, cooled

1 free-range egg

1 cup (250g) smooth ricotta

Lemon zest, to serve

Blueberries, extra, to serve

subheading: Lemon glaze:

1 cup (160g) icing sugar mixture

1 tbs lemon juice

Directions at coles.com.au

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