Recipe: Buffalo Bites Fluffins (no knead yeast muffins, using chicken nuggets)

BUFFALO BITES FLUFFINS
"All your favorite Buffalo wing flavors in a no knead fluffin."


2 3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 envelope Fleischmann's RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 1/4 cups very warm water (120 to 130 degrees F)
1 tablespoon Mazola Corn Oil
1/2 cup crumbled blue cheese
1/2 cup minced celery
2 1/2 cups quartered fully cooked, frozen Buffalo style boneless chicken nuggets, thawed

FOR DIPPING (OPTIONAL):
Ranch OR blue cheese dressing

Combine 1 1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in blue cheese, celery and chicken. Cover bowl and let rest 10 minutes.

Portion dough into 12 (2 1/2-inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but will not double in size.

Bake in preheated 375 degree F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan.

Serve warm with ranch or blue cheese salad dressing for dipping. Refrigerate any leftovers.

FREEZER INSTRUCTIONS:
Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.

Makes 12 fluffins
Source: Fleishmann's Yeast