Smoothie Breakfast Muffins
Share recipe
Description
A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.
Ingredients
- 1 cup water
- ¼ teaspoon salt
- ½ cup quick-cooking oats
- 1 cup prepared lemonade
- 1 cup frozen cranberries, thawed
- 1 cup frozen blueberries, thawed
- 3 tablespoons white sugar
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 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.
Nutrition Facts
serving: 12 muffins
calories: 196.3 kcal
carbohydrates: 43.1 g
protein: 3.8 g
saturated fat: 0.3 g
cholesterol: 31 mg
sodium: 196.1 mg
fiber: 1.6 g
sugar: 23.5 g