Name: Smoothie Breakfast Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Water - 1 cup; Salt - ¼ teaspoon; Quick-cooking oats - ½ cup; Prepared lemonade - 1 cup; Frozen cranberries, thawed - 1 cup; Frozen blueberries, thawed - 1 cup; White sugar - 3 tablespoons; White sugar - 1 cup; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Baking soda - ½ teaspoon; Eggs, beaten - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smoothie Breakfast Muffins

1. Water - 1 cup

2. Salt - ¼ teaspoon

3. Quick-cooking oats - ½ cup

4. Prepared lemonade - 1 cup

5. Frozen cranberries, thawed - 1 cup

6. Frozen blueberries, thawed - 1 cup

7. White sugar - 3 tablespoons

8. White sugar - 1 cup

9. All-purpose flour - 2 cups

10. Baking powder - 2 teaspoons

11. Baking soda - ½ teaspoon

12. Eggs, beaten - 2

How to cook deliciously - Smoothie Breakfast Muffins

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

2. Stage

Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.

3. Stage

Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.

4. Stage

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. Stage

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. Stage

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.