Lemon Yeast Puffs Recipe
Lemon Yeast Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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 racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Lemon Yeast Puffs in Reminisce March/April 2004, p48

Nutritional Facts

1 each: 141 calories, 5g fat (1g saturated fat), 25mg cholesterol, 144mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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 all-purpose flour
  • TOPPING:
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  1. 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.
  2. Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes.
  3. Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Lemon Yeast Puffs in Reminisce March/April 2004, p48

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