Pb J Mini Walnut Muffins Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ 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

Preparation

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.

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.

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.

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.

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