Ingredients:

• 1 1/2 cups Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked
• 1/2 cup granulated sugar
• 1/2 cup margarine or butter, melted, divided
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon ground ginger
• 2/3 cup milk
• 1 egg, lightly beaten
• 1 cup blueberries, fresh or frozen

How to make it:

1. Heat oven to 400°F/200°C. Lightly grease large cookie sheet.
2. 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.
3. Add flour, baking powder and ginger to remaining oat mixture; mix well.
4. Combine milk, remaining melted margarine and egg in small bowl; mix well.
5. Add to dry ingredients all at once; stir just until dry ingredients are moistened.
6. Stir in blueberries.
7. For each muffin top, drop batter by ¼‑cup/ 60‑mL portions onto prepared cookie sheet.
8. Sprinkle streusel topping evenly over batter, patting gently.
9. Bake 20 to 22 minutes or until golden brown. Serve warm.