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Vegetable and Feta Fluffins
Perfect with a big green salad or bowl of soup.
12 fluffins or 36 minis
30 to 40 minutes
20 to 25 minutes
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 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)
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 375ºF 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.