PB&J Mini Walnut Muffins

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.