Home Home Home Home Home Home Home
CakeSpy

Featured: 

What is Pumpkin Pie Spice?

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« The Bake-Off is Coming: Orange Cardamom Blueberry Crostada | Main | The Bake-Off is Coming: Berry Filled Shortbread Brunch Tart »
Sunday
Nov102013

The Bake-Off is Coming: PB+J Mini Walnut Muffins

Mini pb+j muffins

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

It's like the classic sandwich got a breakfast makeover! This tasty treat comes from Anne Johnson of Vincent, Ohio.

Peanut Butter and Jelly Mini Walnut Muffins

Prep Time: 30 Min Total Time: 1 Hr Makes: 48 servings

Ingredients

  • 1 roll Pillsbury refrigerated peanut butter cookie dough
  • 1/3 cup All Purpose Flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup buttermilk
  • 3 cups finely chopped walnuts
  • 1/2 cup Smucker’s Seedless Strawberry Jam

Procedure

  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.
  2. 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. 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.

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.