A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.
Original recipe makes 12 muffins
Ingredients
1 cup water
1/4 teaspoon salt
1/2 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
1/2 teaspoon baking soda
2 eggs, beaten
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PREP
15 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
- Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
- Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
- Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
- Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.
Nutrition
Calories: 196 kcal
Carbohydrates: 43.1 g
Cholesterol: 35 mg
Fat: 1.3 g
Fiber: 1.6 g
Protein: 3.8 g
Sodium: 196 mg