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
