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Lemon Yeast Puffs

 Lemon Yeast Puffs
The lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.
18 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • TOPPING:
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, dissolve yeast in warm water. Add milk, sugar,
  • shortening, lemon peel, salt, lemon juice, eggs and 1-1/2 cups
  • flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes.
  • Stir in remaining flour (batter will be thick). Do not knead. Cover;
  • let rise in a warm place until doubled, about 1 hour.
  • Stir dough down. Fill greased muffin cups half full. Cover and let
  • rise until doubled, about 30 minutes.
  • Combine sugar and cinnamon; sprinkle over the dough. Bake at 375°
  • for 15-20 minutes or until golden brown. Remove from pans to wire

2 of 2

Lemon Yeast Puffs (continued)

Directions (continued)

  • racks. Serve warm. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 141 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 144 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.