Easy Lemon Poppy Seed Muffins

• 1 (18 1/4 ounce) package lemon cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix (4-serving size)
• 4 eggs
• 1 cup ricotta cheese
• 1/3 cup vegetable oil
• 1/4 cup poppy seed
• 2 teaspoons lemon zest, grated
• 1/4 cup sugar

1. Preheat oven to 350*.
2. Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
3. Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
4. Beat on medium speed with electric mixer for 2 minutes.
5. Spoon batter into prepared muffin tins.
6. Bake for 20 to 25 minutes or until tops spring back when touched lightly.
7. Sprinkle tops with sugar, if desired.
8. 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.

lemon cake, vanilla instant pudding, eggs, ricotta cheese, vegetable oil, poppy seed, lemon zest, sugar

Taken from www.food.com/recipe/easy-lemon-poppy-seed-muffins-172778 (may not work)