Recipe: Pizza Fluffins (no knead yeast muffins)

PIZZA FLUFFINS
"Batter breads are too wet to knead. The mixing develops the gluten. This is a tasty and easy recipe for beginners and kids in the kitchen!"



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 1/2 teaspoons Spice Islands Oregano
1 1/4 cups very warm water (120 to 130 degrees F)
1 tablespoon Mazola Corn Oil
3/4 cup finely chopped (OR mini pepperoni)
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 cup (1/2-inch cubed) mozzarella cheese (OR shredded if making minis)
FOR DIPPING (optional):
Pizza sauce

Combine 1 1/2 cups flour, undissolved yeast, sugar, salt and oregano 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 pepperoni, green bell pepper, onion and cheese. Cover bowl and let rest 10 minutes.

Portion dough into 12 (2 1/2-inch) generously greased muffin cups OR 36 mini 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 not double in size.

Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. 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 or 36 minis
Source: Fleishmann's Yeast