Search results
Results from the WOW.Com Content Network
Peanut butter is the star ingredient in these oatmeal cakes, providing not only flavor, but a boost of plant-based protein too. Hiding a bit in the center of each muffin is a fun way to ensure ...
View Recipe. Pumpkin-Oatmeal Muffins. ... These overnight oats get a protein boost thanks to Greek-style yogurt, peanut butter and soy milk, which leads to 17 grams of protein per serving. We mix ...
Packed with fiber-rich oats, peanut butter and a burst of fruity flavor from fresh raspberries, this breakfast keeps you fueled for hours. ... View Recipe. Lemon-Blueberry Oatmeal Muffins ...
Eagle Brand Signature Recipe Award: won by Barbara Estabrook of Rhinelander, Wisconsin – Peanut and Pretzel-Peanut Butter Thumbprints; Pillsbury Gluten Free Award: won by Merry Graham of Newhall, California – Herbs and Seeds Parmesan Crackers; Pillsbury Clever Twist Award: won by Marie Valdes of Brandon, Florida – Spinach Dip-Stuffed ...
And did they ever! Blending the ingredients together gives the finished recipe a thick, almost pudding-like texture. Because these are peanut butter oats, a cap of melted chocolate felt important ...
And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins. Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.
Beignet; Brown Bobby; Chicken and waffles; Cornmeal mush; Creamed eggs on toast; Dutch baby; Fruit pizza - a fruit dessert consisting of a sugar cookie dough "crust", a cream cheese spread, sliced fruit, and a sugary glaze [2]
These overnight oats pack 17 grams of protein per serving thanks to Greek-style yogurt, peanut butter and soymilk. We sweeten these oats naturally with banana, and add blueberries for more fruity ...