Blueberry Ginger Muffin Tops Recipe

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   1.

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   Preheat oven to 40 degrees.

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   Grease a cookie sheet.

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   Combine oats and sugar.

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   Remove 1/4 of mix to separate bowl, fold in 1 Tbsp.

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   of the melted butter and set aside for topping.

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   2.

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   For muffins, mix flour, baking pwdr, ginger and remaining 3/4 oats mix.

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   In a separate bowl, combine lowfat milk, remaining 4 1/2 Tbsp.

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    melted butter and egg.

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    Mix wet and dry ingredients just till moistened.

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    Stir in blueberries.

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    3.

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    Drop 1/4 c. of batter in round shapes proportionately on cookie sheet.

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    Sprinkle each with topping and pat gently.

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    Bake 20 to 22 min, just till muffin tops spring back when lightly touched.

* Per serving · 4 servings · Values may vary.

No additional tips available.