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Lemon, Ricotta, and Chia Mini Muffins

Yesterday was a particularly rainy afternoon - on that I didn't count on from a "toddler activity" perspective.  Enter more muffin baking.  Unfortunately, I didn't have all of the ingredients for Lemon Poppy Seed Muffins, so we used the ingredients on hand and came up with this moister variety.  Delicious!

Lemon, Ricotta, and Chia Seed Mini Muffins

  • 1/4 cup melted Butter

  • 2 Tbsp Honey

  • Zest from 1 lemon

  • Juice from 1 1/2 lemons

  • 1 Tbsp Chia seeds

  • 1/4 cup Ricotta Cheese

  • 1 /4 cup whole Milk

  • 1/4 tsp Salt

  • 1/2 tsp Baking Soda

  • 1 tsp Baking Powder

  • 1 cup All-Purpose Flour

  • 2 Tbsp Coconut Sugar

  • Coconut oil cooking spray (for muffin tins)


  • Preheat a convection oven to 355.

  • Combine melted Butter, Honey, Lemon Zest, Lemon Juice, Chia Seeds, Ricotta, and Milk together.

  • Add the Salt, Baking Soda, Baking Powder, Flour and Sugar. Mix thoroughly with a spatula, but not too much.

  • Spray one mini muffin pan. (This recipe made 14 muffins)

  • Fill the muffin tins until they are full.

  • Bake for 10 minutes, until a toothpick comes our clean.

These muffins were moist and delicious.  I think I might prefer them to the Poppy Seed Variety! 

Martha's Grilled Eggplant with Summer Goodness

Lemon Poppy Seed Mini Muffins