JAM PUFFS
"Colorful yeast muffins, made by the double-quick coffee bread method. Topped with ruby red jam and chewy coconut shreds."
3/4 cup warm water (not hot - 110 to 115 degrees F)
1 pkg. active dry yeast
1/4 cup sugar
I tsp. salt
2 1/4 cups sifted Gold Medal Flour, divided use
1 egg
1/4 cup shortening or softened butter
1/2 cup thick red jam (for garnish)
Coconut or chopped nuts (for garnish)
In mixing bowl dissolve yeast in water. Add sugar, salt, about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Beat in gradually rest of flour until smooth.
Fill half full 16 to 20 medium greased muffin cups. Let rise until double in bulk, 50 to 60 minutes.
Heat oven to 375 degrees F.
Bake 15 to 20 minutes.
When baked, spread with jam. Garnish with coconut or chopped nuts.
Makes 16-20
From: Faith's Collection at Recipelink.com
Source: Recipe clipping: Gold Medal flour bag, 1960's
"Colorful yeast muffins, made by the double-quick coffee bread method. Topped with ruby red jam and chewy coconut shreds."
3/4 cup warm water (not hot - 110 to 115 degrees F)
1 pkg. active dry yeast
1/4 cup sugar
I tsp. salt
2 1/4 cups sifted Gold Medal Flour, divided use
1 egg
1/4 cup shortening or softened butter
1/2 cup thick red jam (for garnish)
Coconut or chopped nuts (for garnish)
In mixing bowl dissolve yeast in water. Add sugar, salt, about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Beat in gradually rest of flour until smooth.
Fill half full 16 to 20 medium greased muffin cups. Let rise until double in bulk, 50 to 60 minutes.
Heat oven to 375 degrees F.
Bake 15 to 20 minutes.
When baked, spread with jam. Garnish with coconut or chopped nuts.
Makes 16-20
From: Faith's Collection at Recipelink.com
Source: Recipe clipping: Gold Medal flour bag, 1960's
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