2 tb Quick Cooking Rolled Oats 1 tb Milk
1/4 c Unbleached Flour 2 tb Broken Walnuts, Toasted
1 tb Sugar 1 tb Raisins
1/2 ts Baking Powder 1 ts Unbleached Flour
1 x Dash of Ground Cinnamon 1/2 ts Brown Sugar
1 ea Large Beaten Egg Yolk 1/2 ts Butter Or Margarine
1 tb Cooking Oil
Stir together oats and 1 T warm water, let stand for 5 minutes.
Meanwhile, stir together 1/4 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 1 1/2 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 5 minutes. Serve warm.
