• 1.5 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) Sugar
  • 1/3 Cup(s) (5 tablespoons plus 1 teaspoon) margarine or butter, melted
  • 1.3 Cup(s) all-purpose flour
  • 1 Tablespoon(s) Baking Powder
  • 3/4 Teaspoon(s) Ground Ginger
  • 2/3 Cup(s) milk
  • 1 egg, slightly beaten
  • 1 Cup(s) fresh or frozen blueberries

Cooking Instructions

Heat oven to 400°F. Grease large cookie sheet. Combine oats and sugar. For streusel topping, combine 1/4 cup oat mixture and 1 tablespoon of melted margarine in small bowl; set aside. For muffins, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg; mix just until dry ingredients are moistened. Stir in blueberries. For each muffin top, drop batter by 1/4 measuring cupfuls onto prepared cookie sheet. Sprinkle streusel topping evenly over batter, patting gently. Bake 20 to 22 minutes or until golden brown. Serve warm.

COOK NOTE:

To freeze, wrap muffin tops securely in foil or place in freezer bag; label and freeze. To reheat, microwave at HIGH about 30 seconds per muffin top.


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