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Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
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Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
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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.