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    Lemon Spice Puffs --e-w


    Source of Recipe


    Adapted from Dessert du Jour – e-mail
    Lemon Spice Puffs
    Yield: 18 servings.

    1/4 cup warm water (105 to 115 F)
    1 package Fleischmann's® Active Dry Yeast
    1 cup warm milk (105 to 115 F)
    1/2 cup sugar
    5 tablespoons sitck margarine -- softened
    2 tablespoons poppy seeds
    1 tablespoon grated lemon peel
    1 teaspoon salt
    3 cups all-purpose flour -- * see note
    2 eggs
    2 teaspoons ground nutmeg

    Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining flour; stirring until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter into cups, filling half full. In small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

    Bake at 375 F for 20 minutes or until done. Remove from muffin cups; cool on wire racks.

    One muffin equals: 149 Calories; 4g Fat (29.5% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 165mg Sodium. +++EXC: 1 Starch; 1 Fat; 1/2 Other Carbohydrates +++WWP:3
 

 

 

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