Name: Lemon Yeast Puffs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 servings
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

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

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

Instructions

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.

2 Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes.

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.