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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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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 peel |
1 teaspoon salt |
1 teaspoon lemon juice |
2 eggs |
3 cups king arthur unbleached all-purpose flour |
topping: |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon peel, 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. Yield: 1-1/2 dozen.
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