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