PB & J Mini Buns
A childhood favorite flavor combo turned into a super easy, mini bun. Poppable, snackable, and WW friendly! Yields 8 buns at 4 WW SP each.
Equipment
- Mixing Bowls
- Stand Mixer
- 9x5 Loaf Pan
- Oven
Ingredients
- 1 cup Nonfat Greek Yogurt
- 1 cup self rising flour or 1 cup regular flour + 1.5 tsp baking powder + .5 tsp salt
- 2-4 tbsp jam of choice for filling
- 2 tbsp peanut butter and 1 tbsp jam for topping
- Crushed peanuts for topping optional
Instructions
- Preheat oven to 365F
- Combine yogurt and self rising flour and stir/knead until you have a uniform dough ball
- Lightly flour a clean surface and roll your dough ball out to 1/4 inch thickness with a rolling pin
- Cut the dough into a rectangle for smoother edges
- Spread jam onto dough, leaving roughly 1/4 inch on all sides
- Roll the dough tightly and (optional) pop into the fridge for 30 minutes to firm the dough up a bit before cutting
- To cut, I recommend using unflavored dental floss and cutting from under the dough like this. You can also carefully cut with a knife, but you'll likely need to re-shape your buns a bit.
- Arrange buns in a greased pan (9x5 loaf pan or mini skillet for a half batch, 8x8 pan or 8 inch skillet for a full batch of minis) so that they're slightly touching
- Bake for 17-20 minutes (keep an eye on them), until they're just golden brown
- Allow to cool for 5 minutes while you prepare your toppings. To top with peanut butter and jelly, microwave in intervals of 10 seconds so it's a bit runnier and easier to drizzle.
- Using a piping bag or plastic bag with the tip cut off, drizzle peanut butter and then jelly on slightly cooled buns. Top with crushed peanuts and ENJOY!
Nutrition
Calories: 117kcalCarbohydrates: 19gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 29mgPotassium: 67mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 4mgIron: 1mg
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