Berry Fluffins
Ingredients
- 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 cup milk
- 6 tablespoons butter OR margarine
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries OR dried cranberries
- 1/2 cup fresh OR dried blueberries
- 1/2 cup white chocolate chips
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 3 tablespoons butter OR margarine
PRODUCTS
Instructions
- Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to bowl with vanilla; beat 2 minutes on medium speed. Gradually add remaining 3/4 cup flour to make a stiff yet sticky dough. Fold in raspberries, blueberries and white chocolate chips. Cover bowl and let rest 10 minutes.
- To prepare streusel topping, combine flour and sugar in a small bowl or food processor. Cut in butter with a pastry blender or pulse several times until crumb is the size of small peas. Set aside.
- Portion dough into 12 (2-1/2 inch) greased muffin pans (do not use paper liners) using a scoop or 2 tablespoons. Sprinkle with topping. Cover and let rise 45 to 55 minutes; dough will rise but not necessarily double.
- Bake in preheated 375°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.
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