Vegetable and Feta Fluffins

Vegetable and Feta Fluffins

Print Recipe

Yield

12 fluffins or 36 minis

Difficulty

Easy

Prep Time

0:25

Bake Time

20 to 25 minutes

Rise Time

30 to 40 minutes

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Ingredients

2 tablespoons corn oil
1/2 cup chopped onion
8 ounces sliced mushrooms
1/2 medium red bell pepper, chopped (about 3/4 cup )
4 cups packed fresh spinach
1 teaspoon garlic salt
2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat for 1 cup all-purpose)
1 envelope Fleischmann’s^® RapidRise^® Instant Yeast
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon corn oil
1/2 cup crumbled feta cheese (finely crumble for minis)

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes. Add mushrooms and bell pepper and cook until tender, about 5 to 6 minutes. Add spinach and garlic salt and cook for 1 to 2 minutes just until spinach is wilted. Place vegetables in a colander to drain any excess liquid.
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water and 1 tablespoon oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in vegetables and feta 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 30 to 40 minutes. Dough will rise, but not double in size.
Bake in preheated 375°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. Refrigerate any leftovers.
Recipe Note: If making mini fluffins, finely chop onions, mushrooms, bell pepper and spinach.
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.

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