ricotta lemon poppy muffins

Name: Ricotta Lemon Poppy Muffins
Ingredients: 1 box(es) yellow, white or lemon cake mix; 4 large eggs; 1 cup(s) ricotta cheese; 2 teaspoon(s) lemon zest, grated; 1/3 cup(s) oil; 1 package(s) instant lemon pudding mix; 1/4 cup(s) poppy seeds; ## TOPPING (OPTIONAL); 1/4 cup(s) granulated sugar

(2 RATINGS)

63 Pinches 1 Photo

Judith Hannemann

Cairo, NY

Updated on Sep 3, 2012

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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Ingredients

1 box yellow, white or lemon cake mix
4 large eggs
1 cup ricotta cheese
2 teaspoons lemon zest, grated
1/3 cup oil
1 package instant lemon pudding mix
1/4 cup poppy seeds
TOPPING (OPTIONAL)
1/4 cup granulated sugar

How To Make ricotta lemon poppy muffins

Step 1

Preheat 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.

Step 2

Combine 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.
Step 3

Fill 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.
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