Ginger-berry oatmeal muffin tops
Heat oven to 400°F/200°C. Lightly grease large cookie sheet.
Combine oats and sugar in large bowl mix well. For streusel topping, combine ¼ cup/60 mL oat mixture and 1 tablespoon/15 mL melted margarine in small bowl. Set aside.
Add flour, baking powder and ginger to remaining oat mixture; mix well.
Combine milk, remaining melted margarine and egg in small bowl; mix well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Stir in blueberries.
For each muffin top, drop batter by ¼ cup/ 60 mL portions onto prepared cookie sheet.
Sprinkle streusel topping evenly over batter, patting gently.
Bake 20 to 22 minutes or until golden brown. Serve warm.
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Last updated: March 24th, 2021
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