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Blueberry Ginger Muffin Tops




Source of Recipe


Internet


List of Ingredients




1 1/2 cups oats
1/2 cup sugar
1/3 cup melted margarine, divided
1 1/3 cups flour
1 tablespoon baking powder
3/4 teaspoon ginger
2/3 cup milk
1 egg, slightly beaten
1 cup fresh or frozen blueberries



Recipe



Preheat oven to 400 . Lightly grease a large cookie sheet. In a mixing bowl, stir together oats and sugar. Remove 1/4 cup and place in a small bowl. Stir in 1 tablespoon margarine to make streusel topping. Set aside. Into mixing bowl, stir flour, baking powder and ginger. In a large glass measure, mix milk, remaining margarine and beaten egg. Pour over dry ingredients and mix just until they are moistened. Stir in blueberries. Drop batter by 1/4 measuring cupfuls onto prepared cookie sheet. Sprinkle streusel topping evenly over batter and press in gently. Bake in preheated oven until golden brown, 20 to 22 minutes. Serve warm.

Note: To freeze, wrap each muffin top separately in foil. Place in freezer bag and squeeze out air. To reheat, unwrap and microwave on HIGH 30 seconds per muffin top.

Makes 12