Smoothie Breakfast Muffins

A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Step: 2

Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.

Step: 3

Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Per Serving: 196 calories; protein 3.8g; carbohydrates 43.1g; fat 1.3g; cholesterol 31mg; sodium 196.1mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.