Smoothie Breakfast Muffins

A no question fresh open and delicious muffin in the same way as the essence of blueberry and cranberry throughout the inside of the muffin.

The ingredient of Smoothie Breakfast Muffins

1. 1 cup water
2. u00bc teaspoon salt
3. u00bd cup quick-cooking oats
4. 1 cup prepared lemonade
5. 1 cup frozen cranberries, thawed
6. 1 cup frozen blueberries, thawed
7. 3 tablespoons white sugar
8. 1 cup white sugar
9. 2 cups all-purpose flour
10. 2 teaspoons baking powder
11. u00bd teaspoon baking soda
12. 2 eggs, beaten

The instruction how to make Smoothie Breakfast Muffins

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. Bring water and salt to a boil; mount up oats and cook until thickened, 5 to 10 minutes.
3. mix lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
4. Pour 1 cup of the lemonade incorporation combination into a large bowl; build up 1 cup sugar and the cooked oats and raise a fuss until just-combined. Discard unshakable lemonade incorporation combination or save for option batch.
5. Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade fusion and campaign until insults is smooth. Pour exploitation into prepared muffin cups to not quite 2/3-full.
6. Bake in preheated oven until lightly browned, nearly 20 minutes. Cool muffins in tins for 5 minutes to come moving to a wire rack to cool completely.

Nutritions of Smoothie Breakfast Muffins

calories: 196.3 calories
carbohydrateContent: 43.1 g
cholesterolContent: 31 mg
fatContent: 1.3 g
fiberContent: 1.6 g
proteinContent: 3.8 g
saturatedFatContent: 0.3 g
servingSize:
sodiumContent: 196.1 mg
sugarContent: 23.5 g
transFatContent:
unsaturatedFatContent: