SMOOTHIE BREAKFAST MUFFINS

Smoothie Breakfast Muffins image

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

Provided by Cheerios

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 43.1 g, Cholesterol 31 mg, Fat 1.3 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 196.1 mg, Sugar 23.5 g