Yield: 2 servings
Measure | Ingredient |
---|---|
¼ cup | Quick-cooking Rolled Oats |
½ cup | Unbleached Flour |
2 tablespoons | Sugar |
½ teaspoon | Baking Powder |
1 x | Dash Ground Cinnamon |
1 each | Large Beaten Egg Yolk |
2 tablespoons | Cooking Oil |
2 tablespoons | Milk |
¼ cup | Broken Walnuts, Toasted |
2 tablespoons | Raisins |
2 teaspoons | Unbleached Flour |
1 teaspoon | Brown Sugar |
1 teaspoon | Butter or Margarine |
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhile stir together ½ cup flour, sugar, baking powder, cinnamon and a DASH of salt.
Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1½ to 2 ½ minutes or till done, rearranging twice. (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 5 minutes.
Serve warm.