It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Blueberry Ginger Muffins Tops
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 1/3 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon ground ginger
2/3 cup milk
1/3 cup margarine or butter, melted
1 egg, slightly beaten
1 cup fresh or frozen blueberries
directions
Heat oven to 400 degrees F. Lightly grease large cookie sheet.
Combine oats and sugar. For streusel topping, reserve 1/4 cup oat mixture and combine with 1 tablespoon melted margarine. Set aside.
For muffin tops, add flour, baking powder and ginger to remaining oat mixture, mixing well. Add combined milk, remaining melted margarine and egg, mixing just until moistened. Stir in blueberries.
For each muffin top, place 1/4 cup batter onto prepared cookie sheet. Sprinkle streusel evenly over batter, patting down gently. Bake for 20 to 22 minutes or until golden brown.
Note: To freeze, wrap muffin tops securely in foil or place in freezer bag. To reheat, microwave on HIGH about 30 seconds per muffin top.
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dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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