Categories: Muffins, Breads
Servings: 2
1/4 c Quick-cooking rolled oats 2 tb Milk
1/2 c Unbleached flour 1/4 c Broken walnuts, toasted
2 tb Sugar 2 tb Raisins
1/2 ts Baking powder 2 ts Unbleached flour
Dash ground cinnamon 1 ts Brown sugar
1 Large beaten egg yolk 1 ts Butter or margarine
2 tb Cooking oil
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.
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