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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Ingredients:
1/4 cup water |
1 package yeast |
1 cup warm milk |
1/2 cup sugar |
5 tablespoons butter or 5 tablespoons margarine, softened |
2 tablespoons poppy seeds |
1 tablespoon grated lemon, rind of |
1 teaspoon salt |
3 cups all-purpose flour |
2 eggs |
2 teaspoons ground nutmeg |
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.
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