Lemon Yeast Puffs
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
YIELD: 1-1/2 dozen.
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.
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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3/4 cup warm milk (110° to 115°)
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1/3 cup sugar
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1/3 cup shortening
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1 tablespoon grated lemon zest
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1 teaspoon salt
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1 teaspoon lemon juice
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2 large eggs, room temperature
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3 cups all-purpose flour
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TOPPING:
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1 tablespoon sugar
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1/2 teaspoon ground cinnamon
Directions
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1.
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.
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2.
Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes.
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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.
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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