toasty walnut muffins ( mw )
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Quick Cooking Rolled Oats |
| ¼ cup | Unbleached Flour |
| 1 tablespoon | Sugar |
| ½ teaspoon | Baking Powder |
| Dash of Ground Cinnamon | |
| 1 | Large Beaten Egg Yolk |
| 1 tablespoon | Cooking Oil |
| 1 tablespoon | Milk |
| 2 tablespoons | Broken Walnuts, Toasted |
| 1 tablespoon | Raisins |
| 1 teaspoon | Unbleached Flour |
| ½ teaspoon | Brown Sugar |
| ½ teaspoon | Butter Or Margarine |
| 5 | minutes. Serve warm. |
Stir together oats and 1 T warm water, let stand for 5 minutes.
Meanwhile, stir together ¼ cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1½ minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for
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