Lemon Puffs – Dairy, Egg & Nut Free

For the muffins:
Preheat oven to 400 F. Grease a 24-count mini muffin tin with dairy free cooking spray. Set aside.

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.

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.

Bake for 10 to 15 minutes or until lightly golden on the top. Remove from oven and immediately drizzle with glaze. Serve warm.

For the glaze:
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.

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.