Toasty walnut muffins ( mw )
1 Servings
Ingredients
| Quantity | 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. | |
Directions
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