Smoothie Breakfast Muffins

Smoothie Breakfast Muffins

This recipe yields a very light and delicious oat muffin with the essence of blueberry and cranberry throughout the inside of the muffin.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
196 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
Step 2
Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
Step 3
Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
Step 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.
Step 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.
Step 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.
Smoothie Breakfast Muffins
Smoothie Breakfast Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • 3 tablespoons white sugar
  • 1 cup water
  • 1 cup frozen cranberries, thawed
  • 1 cup frozen blueberries, thawed
  • 1 cup prepared lemonade
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup quick-cooking oats

Categories

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