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PB&J Mini Walnut Muffins

(1)
  1 reviews
  • 30 min prep time
  • 60 min total time
  • 7 ingredients
  • 48 servings
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Have peanut butter cookie dough? Make muffins with strawberry jam!

Bake-Off® Contest 46, 2013
Anne Johnson
Vincent, Ohio

Ingredients

1
roll Pillsbury™ refrigerated peanut butter cookie dough
1/3
cup Pillsbury BEST® All Purpose Flour
1
teaspoon baking soda
2
eggs
1/3
cup buttermilk
3
cups finely chopped walnuts
1/2
cup seedless strawberry jam

Steps

  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside.
  • 2 In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooth. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each muffin cup, filling 2/3 full.
  • 3 Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
  • 4 Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cups walnuts in small bowl.
  • 5 Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.
  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside.
  • 2 In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooth. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each muffin cup, filling 2/3 full.
  • 3 Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
  • 4 Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cups walnuts in small bowl.
  • 5 Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
75mg
3%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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