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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.
  • Total Time
    Prep: 20 min. + rising Bake: 15 min.
  • Makes
    1-1/2 dozen

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 zest
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 large eggs, room temperature
  • 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 zest, 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.
Nutrition Facts
1 muffin: 141 calories, 5g fat (1g saturated fat), 25mg cholesterol, 144mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.

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