Disclaimer: Again, I was not monetarily paid to write this review. This review is based on the products and information I received from MyOatmeal.com. All opinions are my own.
When I reviewed my oatmeal packets from MyOatmeal.com a few weeks ago, I did not mention that they also threw in a bag of PB Lean for me to try. Just like my hefty oatmeal bags, this bag was full to the brim:
According to the nutritional stats, 12 grams of the flour is 45 calories. Hard to see, but it’s obviously also packed with protein as well.
The first thing I did was mix it in with Greek yogurts of various flavors.
My favorite combination was with a blueberry Greek yogurt. Surprisingly, the peanut flavor was prominent but it complemented the blueberry fruit preserves nicely. Almost like a blueberry-flavored peanut butter? Is that possible :P?
Another fun dairy mix was with Kefir. Peanut butter smoothie, anyone?
Mixed with a good amount of water (more for a liquid consistency, less for a spread consistency), it made the perfect sauce over fruit.
It’s even great on English muffins without fruit for back-up.
With the discovery of an empty chocolate peanut spread jar, it was OIAJ time. I took the opportunity to mix PB Lean with some oats, add water, microwaved for about a minute and thirty seconds, and take a quick picture before scooping it all in into the (almost) empty jar.
It actually turned into an oat cake of sorts, since PB Lean probably acted as a binding agent.
Speaking of cake, the PB Lean was a great ingredient in my weekend morning muffins:
Blueberry and Cherry Peanutty Muffins
(makes 8 servings)
- 2/3 cup of flour
- 1/3 cup peanut flour
- ¼ cup brown sugar
- Cinnamon (optional)
- ½ tsp. baking powder
- Pinch of salt
- ¼ cup of diced blueberries and cherries
- One egg
- 2 oz. butter or olive oil
- ½ cup milk
- Vanilla (optional)
- Mix dry ingredients separately in a bowl.
- Melt the butter in microwave, and cool.
- Mix egg, milk, sugar, vanilla, butter, and stir well.
- Add dry ingredients to wet ingredients, blending. Don’t overwork.
- Add more milk to get to desired consistency (pourable, thick like a waffle batter)
- Pour into muffin pan (spray Pam into paper muffin cups).
- Bake at 400F for 20 minutes, or until it passes toothpick test.
We only made six muffins, so with the leftover batter, we experimented with a microwave cake.
A funny observation was that we noticed either the muffins had all blueberries, or all cherries. There wasn’t a balanced mix :P! I lucked out with the all-cherry muffins though ;).
What’s your favorite way to use peanut flour?© Copyright 2013 P, All rights Reserved. Written For: Will Study for Food