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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.

 

 

 

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