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: October 27th, 2020
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