Smoothie Breakfast Muffins

• 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

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
3. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
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.
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.
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.

water, salt, oats, lemonade, frozen cranberries, frozen blueberries, white sugar, white sugar, flour, baking powder, baking soda, eggs

Taken from www.allrecipes.com/recipe/237664/smoothie-breakfast-muffins/ (may not work)