Toasty walnut muffins
2 servings
Ingredients
| Quantity | 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 |
Directions
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.