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Blueberry Ginger Muffin Tops
Makes 12

1 1/2 cups oats
1/2 cup sugar
1/3 cup melted margarine, divided
1 1/3 cups flour
1 tablespoon baking powder
3/4 teaspoon ginger
2/3 cup milk
1 egg, slightly beaten
1 cup fresh or frozen blueberries

Preheat oven to 400 . Lightly grease a large cookie sheet. In a
mixing bowl, stir together oats and sugar. Remove 1/4 cup and place
in a small bowl. Stir in 1 tablespoon margarine to make streusel
topping. Set aside. Into mixing bowl, stir flour, baking powder
and ginger. In a large glass measure, mix milk, remaining margarine
and beaten egg. Pour over dry ingredients and mix just until they
are moistened. Stir in blueberries. Drop batter by 1/4 measuring
cupfuls onto prepared cookie sheet. Sprinkle streusel topping evenly
over batter and press in gently. Bake in preheated oven until golden
brown, 20 to 22 minutes. Serve warm.

Note: To freeze, wrap each muffin top separately in foil. Place in
freezer bag and squeeze out air. To reheat, unwrap and microwave
on HIGH 30 seconds per muffin top.


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