02 September 2012

Ricotta Lemon Poppy Muffins

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Lemon Poppy Muffins
Ricotta Lemon Poppy Muffins


A different twist on a classic muffin.  The secret ingredient is ricotta cheese.




This cake-like muffin is super easy as it's base is a cake mix!  You can use yellow, white or lemon flavored cake mix.  I used lemon, as I felt it would up the flavor.  However, the other mixes will produce a fine muffin.

Recipe makes 12 Texas-style muffins or 24 regular size.  


Ricotta Lemon Poppy Muffins

  • 1 box lemon, yellow or white cake mix
  • 1 pkg instant lemon-flavored instant pudding 
  • 4 eggs
  • 1/3 cup oil
  • 1/4 cup poppy seeds
  • 1 cup ricotta cheese
  • 2 tsp grated lemon zest
  • granulated sugar for topping

Preheat oven to 350 degrees.  Prepare muffin pans by either lining with papers or greasing/spraying with non-stick spray.

Add all ingredients, except the granulated sugar, in a large bowl.  With electric mixer, beat for 2 minutes--I suggest a heavy-duty stand mixer as this batter is very dense. 

Fill muffin cups 2/3 full.  Sprinkle with granulated sugar.  Bake at 350 for 20-25 min or until toothpick inserted in center comes out clean.  Cool in pans for 5 min.  Remove to rack to cool completely.

Lemon Poppy Muffins
Ricotta Lemon Poppy Muffins

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