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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.
3 / 53 ratings

Ingredients

  • 1 ½ cups/350 mL Quaker® 100% Whole Grain Large Flake Oats or Quaker® 100% Whole Grain Quick Oats (uncooked)
  • ½ cup/125 mL granulated sugar
  • ½ cup/75 mL (⅔ stick) margarine or butter, melted, divided
  • 1 ⅓ cups/325 mL all‑purpose flour
  • 1 tablespoon/15 mL baking powder
  • ¾ teaspoon/3.75 mL ground ginger
  • cup/150 mL milk
  • 1 egg, lightly beaten
  • 1 cup/250 mL 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.


Tip: To freeze, wrap muffin tops securely in foil, or place in freezer bag; label and freeze. To reheat, microwave on HIGH about 30 seconds per muffin top.
Makes 12 muffin tops.