Smoothie Breakfast Muffins

Smoothie Breakfast Muffins

by Marco Montero 1 year ago
3.3 (3)
25 minutes
196.3 kcal
43.1 g carbs
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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. 1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
  3. 3. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
  4. 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. 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. 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