Mix together all ingredients and beat well until fluffy.
Line a muffin pan with silicone cupcake liners.
Pour the batter into a muffin pan, dividing equally into 12 servings.
Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.
Cool slightly before removing from liners.
You can check whether they're done baking by inserting either a toothpick or a knife into the center of the muffin. If it comes out clean, they're done.
I used silicone cupcake liners so they'd pop out easily, but I suspect they might have anyway. However, I always err on the side of caution when baking, as no one wants their baked goods falling apart when taking them out of the pan!
Though I used True Lemon packets in this recipe, I think lemon juice and lemon zest would do equally well. Feel free to experiment with it and let me know how it came out in the comments!
Though this recipe is for Lemon Poppy Seed Muffins, you can use other flavors such as orange extract or almond to make the same basic recipe 100 different ways. The possibilities are limitless!
Lemon Poppy Seed Muffins with Ricotta https://twosleevers.com/lemon-poppy-seed-muffins-with-ricotta/