PB&J Mini Walnut Muffins

(1)
  1 reviews
  • 30 min prep time
  • 60 min total time
  • 7 ingredients
  • 48 servings

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

Directions

  1. 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. 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. 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. 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. 5 Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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