Yield: 2 servings
|¼ cup||Quick-cooking Rolled Oats|
|½ cup||Unbleached Flour|
|½ teaspoon||Baking Powder|
|1 x||Dash Ground Cinnamon|
|1 each||Large Beaten Egg Yolk|
|2 tablespoons||Cooking Oil|
|¼ cup||Broken Walnuts, Toasted|
|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.