Back 1/4 Cup Warm Water (105 to115
degrees F)
1 Package Active Dry Yeast
1 Cup Warm Milk (105 to 115 degrees F)
1/2 Cup Sugar
5 Tbsp. Butter or Margarine, softened
2 Tbsp. Watkins Poppy Seed
1 Tbsp. Watkins Lemon Peel
1 teas. Watkins Sea Salt
3 Cups All-Purpose Flour
2 Eggs
2 teas. Watkins Ground Nutmeg
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seed, 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 place until doubled in size, about 30 to 45 minutes. Bake at 375 degrees F for 20 minutes or until done. Remove from cups; let cool on wire racks. Makes 1 1/2 Dozen Puffs.
© Copyright 1999 The Rising
Stars Team
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