1/4 c Quick-cooking Rolled Oats
1/2 c Unbleached Flour
2 tb Sugar
1/2 ts Baking Powder
1 x Dash Ground Cinnamon
1 ea Large Beaten Egg Yolk
2 tb Cooking Oil
2 tb Milk
1/4 c Broken Walnuts, Toasted
2 tb Raisins
2 ts Unbleached Flour
1 ts Brown Sugar
1 ts Butter or Margarine
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.
