Ginger-berry oatmeal muffin tops

Ginger-berry oatmeal muffin tops

30-minute recipe Serves 12
Golden brown with the slight spice of ginger, these muffins will cause a clamour at the breakfast table. Pop the crumbly top first, or take an all encompassing bite. They're distractingly delicious either way.
30-minute recipe Serves 12


1 1/2 cups
Large Flake Quaker Oats
1/2 cup
Granulated Sugar
1/2 cup
1 1/3 cups
All Purpose Flour
1 tbsp
Baking Powder
3/4 tsp
Ground Ginger
2/3 cup
1 cup


Prep: 10-minute | Cook: 20-minute
  • 1

    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: August 28th, 2020

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