These were very good. I made the dough in my bread machine, using 1 1/2 t of yeast (the 8 oz of yeast is obviously a misprint here). The dough was very sticky - might be because of the bread machine???? But I just plopped equal amounts of dough into each muffin cup. I used my pampered chef tool for shaping foods inside muffin cups, but the dough just kept oozing back. No problem. After baking them, I used the tool again, and this time it held fine. I added some black olives to the muffins and plan to send them in my girls' lunches. I think they would freeze well, and if I stuck them in frozen, they should be thawed by lunchtime. The recipe didn't specify, but I baked them at 350.
The first time I made this, which was yesterday, the dough was indeed sticky, not at all bread dough- like. However, the muffins were so good that I tried baking it again today. This time, instead of the KA, I kneaded them by hand and the dough was springy and soft, not sticky at all. I used instant yeast so there was no waiting to proof. My God son loves them so much. Thank you for sharing.