Smoothie Breakfast Muffins
Description
This recipe yields a very light and delicious oat muffin with the essence of blueberry and cranberry throughout the inside of the muffin.
Ingredients
•
1 cup water
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1/4 teaspoon salt
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1/2 cup quick-cooking oats
•
1 cup prepared lemonade
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1 cup frozen cranberries, thawed
•
1 cup frozen blueberries, thawed
•
3 tablespoons white sugar
•
1 cup white sugar
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 eggs, beaten
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2
Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
3
Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
4
Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
5
Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
6
Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.