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Easy Lemon Poppy Seed Muffins
The ricotta cheese in the mix makes these muffins especially moist.
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(18 1/4 ounce) package lemon cake mix
(3 1/2 ounce) package
vanilla instant pudding mix
cup vegetable oil
Preheat oven to 350*.
Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
Beat on medium speed with electric mixer for 2 minutes.
Spoon batter into prepared muffin tins.
Bake for 20 to 25 minutes or until tops spring back when touched lightly.
Sprinkle tops with sugar, if desired.
Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.
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