Recipe: Jalapeno Popper Fluffins (no knead yeast muffins)

MR. POPPERS FLUFFINS



"All the great flavors of your favorite jalapeno poppers made into a no knead fluffin."

2 3/4 cups all-purpose flour, divided use (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 envelope Fleischmann's RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon Spice Islands Garlic Powder
1/2 teaspoon Spice Islands Ground Cumin
1 teaspoon salt
1 cup very warm water (120 to 130 degrees F)
1 (4 ounce) jar diced pimentos, drained
3/4 cup chopped pickled jalapenos, drained
1/2 of an 8 ounce package cream cheese

Combine 1 1/2 cups flour, undissolved yeast, sugar, garlic, cumin and salt in large mixer bowl. Add 1 cup very warm water and oil; beat 2 minutes on medium speed. Gradually add remaining 1 1/4 cups flour, pimentos and jalapenos. Beat until well combined; stopping and scraping down mixer once. Dough will be stiff, yet sticky. Cover bowl and let rest 10 minutes.

Cut cream cheese into 12 cubes if making the larger size fluffins; set aside.

Place 1 1/2 tablespoons dough into 12 (2 1/2-inch) generously greased muffin wells (do not use paper liners). Top with cream cheese cube. Divide remaining dough evenly over muffin cups. Press dough lightly on outer edges to seal. (If making mini fluffins: Place 1 teaspoon dough into 36 generously greased mini muffin wells. Place 1/2 teaspoon cream cheese on top; divide remaining dough over top of each.)

Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.

Bake in preheated 375 degree F oven for 20 to 25 minutes (17 to 22 minutes for minis) until lightly browned. Let cool on wire rack for 2 minutes.

Run a knife around each roll to remove from pan. Serve warm. Refrigerate any leftovers.

Makes 12 fluffins or 36 minis
Source: Fleishmann's Yeast