Have peanut butter cookie dough? Make muffins with strawberry jam!
Bake-Off® Contest 46, 2013
Anne Johnson
Vincent, Ohio
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1
-
roll Pillsbury™ refrigerated peanut butter cookie dough
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1/3
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cup Pillsbury BEST® All Purpose Flour
-
1
-
teaspoon baking soda
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2
-
eggs
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1/3
-
cup buttermilk
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3
-
cups finely chopped walnuts
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1/2
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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 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
- Cholesterol
- 10mg
- 3%
- Sodium
- 75mg
- 3%
- Total Carbohydrate
- 9g
- 3%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
- 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.
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Bake-Off is a registered trademark of General Mills ©2013
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