Ginger Blueberry Muffin Tops
This might be the best muffin recipe because, after all, the top is the best part of the muffin. Ginger adds an extra dimension of flavor to this easy muffin recipe that you will fall in love with - guaranteed.
Notes
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.
For more healthy muffin recipes, download the free eCookbook Healthy Muffins for All: 25 Healthy Muffin Recipes
Cooking Time22 min
Cooking MethodMicrowave
Ingredients
- 1 1/2 cup oats
- 1/2 cup sugar substitute suitable for baking
- 1/3 cup melted margarine, divided
- 1 1/3 cup flour, all purpose or whole wheat
- 1 tablespoon baking powder
- 3/4 teaspoon ginger
- 2/3 cup skim milk
- 1 egg, slightly beaten
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 400 degrees F. Lightly grease a large cookie sheet.
- In a mixing bowl, stir together oats and sugar substitute. 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.
