Lemon Spice Puffs...LF + Exchanges
Lemon Spice Puffs
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 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
cups; cool on wire racks. Yield: 18 servings.
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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); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat;
1/2 Other Carbohydrates.
NOTES : * To measure flour: Spoon into standard dry-ingredient measuring
cup; level with straight-edge knife.