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Blueberry-Ginger Muffin Tops

Posted by Editor at The Food Channel®

Muffin_top_medium
  • Prep Time:
  • Cook Time:20 minutes
  • Serves:12
 
Tagged: muffins, blueberries, antioxidants, Superfoods,

Recipe and photo courtesy of Quaker Oats. Click on their site for more recipes and oat information.

Nutrition Information: 1 muffin top Calories 190, Calories From Fat 63, Total Fat 7g, Saturated Fat 1g, Cholesterol 20mg, Sodium 190mg, Carbohydrates 29g, Dietary Fiber 2g, Protein 4g.

 

Ingredients

  • 1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
  • 1/2 cup sugar
  • 1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
  • 1-1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground ginger
  • 2/3 cup milk
  • 1 egg, slightly beaten
  • 1 cup fresh or frozen blueberries

Preparation

  • 1
    Heat oven to 400°F. Grease large cookie sheet. Combine oats and sugar.
  • 2
    For streusel topping, combine 1/4 cup oat mixture and 1 tablespoon of melted margarine in small bowl; set aside.
  • 3
    For muffins, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg; mix just until dry ingredients are moistened. Stir in blueberries.
  • 4
    For each muffin top, drop batter by 1/4 measuring cupfuls onto prepared cookie sheet. Sprinkle streusel topping evenly over batter, patting gently.
  • 5
    Bake 20 to 22 minutes or until golden brown. Serve warm.

Additional Info

*Tip:: To freeze, wrap muffin tops securely in foil or place in freezer bag; label and freeze. To reheat, microwave at HIGH about 30 seconds per muffin top.

 
 
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