Smoothie Breakfast Muffins

Smoothie Breakfast Muffins A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 5 mins

    SERVING : 12

    YIELD : 12 muffins

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

    Advertisement
  • 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.

Per Serving: 196 calories; protein 3.8g; carbohydrates 43.1g; fat 1.3g; cholesterol 31mg; sodium 196.1mg. The nutrition data for this recipe includes the full amount of the lemonade mixture. The actual amount of the lemonade mixture consumed will vary.