Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Place warm water in large, warm bowl.
  2. Sprinkle in yeast; stir until dissolved.
  3. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
  4. Add eggs and remaining flour; stirring until smooth.
  5. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  6. Stir batter down.
  7. Grease 18 muffin pan cups.
  8. Spoon batter into cups, filling half full.
  9. In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
  10. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
  11. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  12. Bake at 375 degrees F.
  13. for 20 minutes or until done.
  14. Remove from muffin cups; cool on wire racks.
Most Helpful

5 5

These are great and so easy to make! They have the flavor of a muffin, but the texture of a really light roll. I did use 1 1/2 cups whole wheat flour instead of all 3 AP flour. I also substituted lemon juice for the 1/4 cup of water. The puffs had a nice light, lemony flavor. I will definitely make these again. Thanks!

5 5

These are nice, spicy, not so sweet, sweet breads. I think the nutmeg is the predominant flavor. They didn't seem very lemony to me, so I may increase the amount of zest a little next time. Still very nice, and would be a good foil for a nice jam or applebutter. Thank you very much for sharing this recipe with us.