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Lemon Spice Puffs




Source of Recipe


Dessert du Jour - e-mail
Lemon Spice Puffs
Exchanges
Yield: 18 servings.

1/4 cup warm water (105 to 115 degrees F.)
1 package Fleischmann's® Active Dry Yeast
1 cup warm milk (105 to 115 degrees F.)
1/2 cup sugar
5 tablespoons butter or 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 degrees F. for 20 minutes or until done. Remove from muffin dcups; cool on wire racks.

Per Serving: 149 Calories; 5g Fat (29.5% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 165mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates.

NOTES : * To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edge knife.