Recipe: Blueberry Ginger Muffins Tops

recipelink.com Chat Room Recipe Swap - 2001-07-22
From: recipelink.com

Blueberry Ginger Muffins Tops
From: Dancer
Newsgroups: rec.food.recipes
Date: 3-4-2000

Makes 1 dozen

1 1/2 cups oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon ground ginger
2/3 cup milk
1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
1 egg, slightly beaten
1 cup fresh or frozen blueberries

Heat oven to 400 F. Lightly grease large cookie sheet. Combine oats and sugar. For streusel topping, reserve 1/4-cup oat mixture and combine with 1 tablespoon melted margarine; set aside. For muffin tops, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg, mixing just until moistened. Stir in
blueberries. For each muffin top, place 1/4-cup batter onto prepared cookie sheet. Sprinkle streusel evenly over batter, patting down gently. Bake 20 to 22 minutes or until golden brown.

Note: To freeze, wrap muffin tops securely in foil or place in freezer bag.

To reheat, microwave on HIGH about 30 seconds per muffin top.