Ingredients Jump to Instructions ↓

  1. Crisco® Original No-Stick Cooking Spray

  2. 1/3 cup Jif® Creamy Peanut Butter & Honey

  3. 1/3 cup honey

  4. 1/3 cup butter, softened

  5. 2 tablespoons brown sugar, packed

  6. 1 (16 1/3 oz.) can refrigerated biscuits

  7. Spreadable margarine

  8. 1 (5 oz.) jar Smucker's® Walnuts in Syrup Specialty Ice Cream Topping

  9. OR Smucker's® Pecans in Syrup Specialty Ice Cream Topping

Instructions Jump to Ingredients ↑

  1. Directions HEAT oven to 350°F. Spray muffin tins with no-stick cooking spray.

  2. COMBINE peanut butter, honey, butter and brown sugar in bowl until thoroughly mixed. Split each biscuit in half. Spread one teaspoon of the peanut butter mixture on one half; spread a similar amount of margarine on the other half. Add the nuts with syrup to the remaining mixture and mix well.

  3. DIVIDE the nut mixture evenly into the bottoms of the prepared muffin cups. Place the peanut butter half of biscuit, facing up, over the nut mixture and cover with second half of biscuit, margarine side down. Gently press the edges down so the biscuit is level with the pan.

  4. BAKE 14 to 16 minutes or until light golden brown. Cool buns in pan for 5 minutes. Loosen buns by running a knife around the perimeter. Turn out muffins onto a plate using a spoon to remove any remaining nut mixture from pan. Serve immediately.


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