BLUEBERRY GINGER MUFFIN TOPS

1 1/2 cups oats (quick-cooking or old-fashioned)
1/2 cup sugar
5 1/2 tablespoons margarine or butter, melted, divided use
1 1/3 cups flour
1 tablespoon baking powder
3/4 teaspoon ground ginger
2/3 cup milk
1 egg, beaten
1 cup blueberries

Preheat oven to 400 degrees F. Grease a cookie sheet.

TO MAKE THE TOPPING:
Combine oats and sugar. Remove 1/4 of mixture to separate bowl, mix in 1 tablespoon of the melted butter and set aside for topping.

TO MAKE THE MUFFINS:
Mix flour, baking powder, ginger and remaining 3/4 oats-sugar mixture; set aside.

In a separate bowl, combine milk, remaining 4 1/2 tablespoons melted butter and egg. Stir in the flour mixture just until moistened. Stir in blueberries.

Drop 1/4 cup of batter in round shapes evenly on cookie sheet. Sprinkle each with topping and pat gently.

Bake 20 to 22 minutes, just until muffin tops spring back when lightly touched.

From: Mary Barnes
Source: Michael Hastings, Winston-Salem Journal