Lemon Puffs – Dairy, Egg & Nut Free Recipe

Name: Lemon Puffs – Dairy, Egg & Nut Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2-1/2 cups All-purpose Flour; 1/2 cups Granulated Sugar; 4 teaspoons Baking Powder; 1/4 cups Dairy Free Margarine, Chilled And Cut Into Small Pieces; 1 cup Soy Milk, Chilled; 1/2 cups Lemon Pie Filling Or Lemon Spread; FOR THE GLAZE:; 3/4 cups Icing Sugar; 1/4 teaspoons Vanilla Extract; 2 Tablespoons Lemon Pie Filling Or Lemon Spread; 2 drops Lemon Juice Or Soy Milk, Only If Needed

Servings: persons

FOR THE MUFFINS:
2-1/2 cups All-purpose Flour
1/2 cups Granulated Sugar
4 teaspoons Baking Powder
1/4 cups Dairy Free Margarine, Chilled And Cut Into Small Pieces
1 cup Soy Milk, Chilled
1/2 cups Lemon Pie Filling Or Lemon Spread
FOR THE GLAZE:
3/4 cups Icing Sugar
1/4 teaspoons Vanilla Extract
2 Tablespoons Lemon Pie Filling Or Lemon Spread
2 drops Lemon Juice Or Soy Milk, Only If Needed

1
For the muffins:
2
Preheat oven to 400 F. Grease a 24-count mini muffin tin with dairy free cooking spray. Set aside.
3
In a large bowl, combine flour, sugar and baking powder. Cut in cold margarine until it resembles pea size. Add soy milk and using your hands mix until all ingredients are combined. Avoid over mixing so as not to toughen the dough.
4
Divide the dough into 2 balls. Then divide each ball into 12 small round pieces. Press each pice into the muffin tin and spread it up the sides a bit to get an overhang. Place a teaspoon of lemon filling into the middle of each. Gently cover the filling with the overhanging dough and twist to make sure it's closed. Do this for the rest of the dough.
5
Bake for 10 to 15 minutes or until lightly golden on the top. Remove from oven and immediately drizzle with glaze. Serve warm.
6
For the glaze:
7
Combine sugar, vanilla and lemon filling in a small bowl. Stir until the consistency thickens almost like honey. If it's too thick, you can add a few drops of lemon juice or soy milk.
8
NOTE: If you can find it at your store, the lemon spread and lemon pie filling by E.D. Smith is dairy, egg and nut free.

434

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE MUFFINS:, 2-1/2 cups All-purpose Flour, 1/2 cups Granulated Sugar, 4 teaspoons Baking Powder, and more.

Yes, Lemon Puffs – Dairy, Egg & Nut Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Puffs – Dairy, Egg & Nut Free

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