Blueberry Ginger Muffin Tops Recipe
Servings: 1
Ingredients
- 1 1/2 c. oats (quick-cooking or possibly old-fashioned)
- 1/2 c. sugar
- 5 1/2 Tbsp. margarine or possibly butter melted
- 1 1/3 c. flour
- 1 Tbsp. baking pwdr
- 3/4 tsp grnd ginger
- 2/3 c. lowfat milk
- 1 x egg beaten
- 1 c. blueberries
Directions
- 1. Preheat oven to 40 degrees. Grease a cookie sheet. Combine oats and sugar. Remove 1/4 of mix to separate bowl, fold in 1 Tbsp. of the melted butter and set aside for topping.
- 2. For muffins, mix flour, baking pwdr, ginger and remaining 3/4 oats mix. In a separate bowl, combine lowfat milk, remaining 4 1/2 Tbsp. melted butter and egg. Mix wet and dry ingredients just till moistened. Stir in blueberries.
- 3. Drop 1/4 c. of batter in round shapes proportionately on cookie sheet. Sprinkle each with topping and pat gently. Bake 20 to 22 min, just till muffin tops spring back when lightly touched.
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