Thursday, May 8, 2014

Smoothie Breakfast Muffins

Smoothie Breakfast Muffins 

Ingredients: 

2 C. All purpose flour 
2 tsp. Baking powder 
1/2 tsp. Baking soda 
1/2 C. Quick oats 
1 C. Water 
1/4 tsp. Salt 
1 C. Frozen packaged cranberries, thawed  
1 C. Frozen packaged blueberries, thawed  
3 Tbsp. Granulated sugar 
1 C. Lemonade 
2 Eggs, beaten 


Directions: 

1. Preheat oven to 375 degrees Fahrenheit 
2. Grease a 12 cup muffin pan. Set aside 
3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 
4. In a small saucepan cook oatmeal in salted water until thickened. Set aside 
5. Combine cranberries, blueberries, lemonade and granulated sugar together in a blender. Blend ingredients until liquified and smooth 
6. In a large bowl combine oatmeal and 1 cup of  fruit puree together with 1 cup of granulated sugar and beaten eggs. Mix all ingredients together and blend well to make a nice smooth batter. 
7. Stir in dry ingredients into wet mixture and mix together until just combined 
8. Pour batter into greased muffin cups 2/3 full and bake in preheated oven for 20 minutes until lightly browned 
9. Remove from oven and allow to cool before removing to a serving plate 

Servings:  12 muffins 

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