2 ½ cups self raising flour
¾ cup coconut sugar
1 egg, lightly beaten
½ cup coconut oil
Zest of 2 lemons + extra for frosting
Juice of 1 lemon
1 tsp vanilla extract
1 cup ricotta + extra for frosting
1 cup natural yoghurt
½ cup pistachios, smashed
Preheat oven to 180°C.
Line a 12-hole muffin tray with cupcake cases.
Combine the flour and sugar in a bowl and make a well in the centre.
Add in the egg, coconut oil, lemon zest and juice, vanilla extract, ricotta and yoghurt to the well. Gently combine the dry and wet mixes together with a wooden spoon.
Spoon into the cupcake cases and bake in the oven for 25-30 minutes, or until cooked through and golden brown. Allow to cool.
Frost the top of muffins with extra ricotta, smashed pistachios and lemon rind.