ricotta lemon poppy muffins
(2 ratings)
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Absolutely scrumptious and unbelievably easy, cake-like muffins. These disappear quickly. I used the larger Texas-style muffin pans, but you can use regular if that is all you have.
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(2 ratings)
Ingredients For ricotta lemon poppy muffins
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1 boxyellow, white or lemon cake mix
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4 lgeggs
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1 cricotta cheese
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2 tsplemon zest, grated
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1/3 coil
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1 pkginstant lemon pudding mix
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1/4 cpoppy seeds
- TOPPING (OPTIONAL)
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1/4 cgranulated sugar
How To Make ricotta lemon poppy muffins
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1Preheat oven to 350 degrees. Prepare muffin tins by either lining with papers or greasing/spraying with non-stick spray. I used large "Texas" style muffin pans. However, you may use regular if you wish.
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2Combine all ingredients, except granulated sugar, in a large bowl. Beat with electric mixer for 2 min. Batter is very dense. I suggest using a good stand mixer instead of a hand mixer for this.
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3Fill prepared pans 2/3 full. Sprinkle tops with granulated sugar, if desired. Bake at 350 for 20-25 min, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then remove to a rack to cool completely. Makes 12 Texas muffins or 24 regular sized muffins.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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