Quick and Easy Lemon Poppy Seed Muffins

Found this on the back of a McCormick spice container and I haven't tried it yet, but I didn't want to lose the recipe and I'm throwing the container away, so here goes!

• Ready In: 30 mins
• Serves: 20-24
• Yields: 20-24 small muffins

Ingredients

• 2  tablespoons poppy seeds
• 1  tablespoon  lemon extract
• 1 (18 1/4ounce) package  yellow cake mix
• 1  cup water
• 1⁄3 cup canola oil
• 3  eggs

Directions

1. Set oven to 350 degrees.
2. Either grease your cupcake pan or line with cupcake papers.
3. Stir poppy seed and extract into cake mix.
4. Prepare cake as directed on package for cupcakes.
5. Fill each cupcake holder apprx 2/3 full (more or less to your desire).
6. Bake 19 to 23 minutes.
7. *For cholesterol-free muffins, use 1 1/4 cups water, 1/3 cup canola oil and 1/2 cup egg substitute or 4 egg whites.