Blueberry Ginger Muffins Tops

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.