1-1/2 cups oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1-1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon ground ginger
2/3 cup milk
1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
1 egg, slightly beaten
1 cup fresh or frozen blueberries
Heat oven to 400 F. Lightly grease large cookie sheet. Combine oats and sugar. For streusel topping, reserve 1/4 cup oat mixture and combine with 1 tablespoon melted margarine; set aside. For muffin tops, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg, mixing just until moistened. Stir in blueberries. For each muffin top, place 1/4 cup batter onto prepared cookie sheet. Sprinkle streusel evenly over batter, patting down gently. Bake 20 to 22 minutes or until golden brown.
Makes 1 dozen.
NOTE:
To freeze, wrap muffin tops securely in foil or place in freezer bag.
To reheat, microwave on HIGH about 30 seconds per muffin top.