Description
A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.
Ingredients
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12