PB&J Mini Walnut Muffins

1 Ratings

1 Comments

Prep 30 min
Total 60 min
Ingredients 7
Servings 48

Have peanut butter cookie dough? Make muffins with strawberry jam! MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2014

Bake-Off® Contest 46, 2013

Anne Johnson

Vincent, Ohio

Make with

Pillsbury Cookie Dough

Ingredients

roll Pillsbury™ refrigerated peanut butter cookie dough

1/3

cup Pillsbury BEST® All Purpose Flour

teaspoon baking soda

eggs

1/3

cup buttermilk

cups finely chopped walnuts

1/2

cup seedless strawberry jam

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 75mg; 3%
Potassium: 40mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 0g
Protein: 2g

% 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;