Ginger-Berry Oatmeal Muffin Tops

Golden brown with the slight spice of ginger, these muffins will cause a clamour at the breakfast table. How you proceed is up to you. Pop the crumbly top first, or take an all-encompassing bite. They’re distractingly delicious either way.

Ingredients

1 1/2 cups/350 mL Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked)
1/2 cup/125 mL granulated sugar
1/2 cup/75 mL (⅔ stick) margarine or butter, melted, divided
1 1/3 cups/325 mL all-purpose flour
1 tablespoon/15 mL baking powder
3/4 teaspoon/3.75 mL ground ginger
⅔ cup/150 mL milk
1 egg, lightly beaten
1 cup/250 mL blueberries, fresh or frozen

How to make it

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.

Featured Recipes

Name: Ginger-Berry Oatmeal Muffin Tops
Ingredients: 1 1/2 cups/350 mL Quaker® 100% Whole Grain Large Flake Oats or Quaker® 100% Whole Grain Quick Oats (uncooked)1/2 cup/125 mL granulated sugar1/2 cup/75 mL (⅔ stick) margarine or butter; melted; divided1 1/3 cups/325 mL all-purpose flour1 tablespoon/15 mL baking powder3/4 teaspoon/3.75 mL ground ginger⅔ cup/150 mL milk1 egg; lightly beaten1 cup/250 mL blueberries; fresh or frozen