adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoothie Breakfast Muffins
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fluffy oat muffin bursting with blueberry and cranberry flavor.
Ingredients:
  • 1 cup water
  • 0.25 teaspoon salt
  • 0.5 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
  • 0.5 teaspoon baking soda
  • 2 eggs, beaten
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) while giving your muffin tin a quick, loving grease.
  • Bring a pot of salted water to a boil, then stir in oats and simmer until thickened, which should take 5 to 10 minutes.
  • Combine fresh lemonade, tart cranberries, juicy blueberries, and a touch of sweetness from 3 tablespoons of sugar in a blender until velvety smooth.
  • Transfer 1 cup of the zesty lemonade blend into a spacious bowl; combine with 1 cup of sugar and the cooked oats, stirring until just blended. You can choose to save the remaining lemonade mixture for your next batch, or bid it adieu.
  • Combine flour, baking powder, and baking soda in a small bowl. Incorporate into the lemonade mixture until the batter is smooth. Fill prepared muffin cups two-thirds full with the batter.
  • Bake in a warm oven until lightly golden, approximately 20 minutes. Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Similar Recipes