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Berry Oat Breakfast Muffins

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
12 servings
Breakfast Canadian
Berry Oat 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
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius.
2
Next, spray a dozen muffin cups with non-stick cooking spray to prevent sticking.
3
In a saucepan, combine water and salt and bring the mixture to a rolling boil. Then, add rolled oats and cook for 5-10 minutes, or until the mixture has thickened to your liking.
4
Using a blender, puree together lemonade, fresh or frozen cranberries, blueberries, and 3 tablespoons of granulated sugar until the mixture is smooth and free of lumps.
5
In a large bowl, whisk together 1 cup of the lemonade mixture and 1 cup of granulated sugar. Then, add the cooked oats to the bowl and stir until just combined; discard any remaining lemonade mixture or save it for another batch.
6
In a separate bowl, whisk together 1 cup of all-purpose flour, baking powder, and baking soda. Add this dry mixture to the lemonade mixture and stir until a smooth batter forms.
7
Fill each prepared muffin cup about 2/3 full with the batter.
8
Bake the muffins in your preheated oven for 20 minutes, or until they are lightly browned on top.
9
Allow the muffins to cool in their tins for 5 minutes before transferring them to a wire rack to cool completely.