Smoothie Breakfast Muffins recipe
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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
Nutrition Info
- 196.3 caloriescarbohydrate: 43.1 gcholesterol: 31 mgfat: 1.3 gfiber: 1.6 gprotein: 3.8 gsaturatedFat: 0.3 gservingSize: -sodium: 196.1 mgsugar: 23.5 gtransFat: : -unsaturatedFat: : -
Directions Smoothie Breakfast Muffins
Directions
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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.