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PB&J Mini Walnut Muffins

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PB&J Mini Walnut Muffins
  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 48
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Have peanut butter cookie dough? Make muffins with strawberry jam!
Updated Sep 17, 2020
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Anne Johnson
Vincent, Ohio

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 48 mini muffin cups with 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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) 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

110 Calories, 7g Total Fat, 2g Protein, 9g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
60
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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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