Title: Toasty Walnut Muffins
Categories: Bread
Yield: 2 Servings
| 1/4 | c | Quick-cooking rolled oats |
| 2 | tb | Sugar |
| | | Dash ground cinnamon |
| 2 | tb | Cooking oil |
| 1/4 | c | Broken walnuts, toasted |
| 2 | ts | Unbleached flour |
| 1 | ts | Butter or margarine |
| 1/2 | c | Unbleached flour |
| 1/2 | ts | Baking powder |
| 1 | | Large beaten egg yolk |
| 2 | tb | Milk |
| 2 | tb | Raisins |
| 1 | ts | Brown sugar |
Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile
stir together 1/2 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 1
1/2 to 2 1/2 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.