Smoothie Breakfast Muffins

Ingredients

• Servings: 12
• 1 cup water
• 1/4 teaspoon salt
• 1/2 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
• 1/2 teaspoon baking soda
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
• blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
• 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.
• 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.
• 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.