Ingredients
12
12 servings
- •1 cup water
- •¼ teaspoon salt
- •½ 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
- •½ teaspoon baking soda
- •2 eggs, beaten
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 196
- Carbohydrate: 43g
- Fat: 1g
- Fiber: 2g
- Protein: 4g
- Sugar: 24g
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