Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.9 Kcal (2541 kJ) | ||
| Calories from fat | 416.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.28g | 71% | |
|---|---|---|---|
| Cholesterol | 260.06mg | 87% | |
| Sodium | 316.18mg | 13% | |
| Potassium | 266.77mg | 6% | |
| Total Carbs | 32.68g | 11% | |
| Sugars | 18.94g | 76% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 19.04g | 38% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.5mg | 14% | |
| Calcium | 374.9mg | 37% | |
| Amount Per 100 g | |||
| Calories | 291 Kcal (1218 kJ) | ||
| Calories from fat | 199.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 71% | |
|---|---|---|---|
| Cholesterol | 124.7mg | 87% | |
| Sodium | 151.6mg | 13% | |
| Potassium | 127.91mg | 6% | |
| Total Carbs | 15.67g | 11% | |
| Sugars | 9.08g | 76% | |
| Dietary Fiber | 1.12g | 9% | |
| Protein | 9.13g | 38% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 14% | |
| Calcium | 179.7mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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