Lemon Spice Puffs

Recipe Ingredients

1/4 cup	59ml	Warm water (105 to 115F)
1		Active dry yeast
1 cup	237ml	Warm milk - (105 to 115F)
1/2 cup	99g / 3.5oz	Sugar
5 tablespoons	75ml	Butter or margarine - softened
2 tablespoons	30ml	Poppy seeds
1 tablespoon	15ml	Grated lemon peel
1 teaspoon	5ml	Salt
3 cups	187g / 6.6oz	All-purpose flour - * see note
2		Eggs
2 teaspoons	10ml	Ground nutmeg

Recipe Instructions

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 375F for 20 minutes or until done. Remove from muffin cups; cool on wire racks.

Yield: 18 Puffs

Source:
Mrs. Angus E. Peyton

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