Toasty walnut muffins

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.

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