Smoothie Breakfast 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

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.