Toasty Walnut Muffins

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Toasty Walnut Muffins

 

2 tablespoons quick cooking rolled oats

1/4 cup unbleached flour

1 tablespoon sugar

1/2 teaspoon baking powder

dash of ground cinnamon

1 large egg yolk, beaten

1 tablespoon cooking oil

1 tablespoon milk

2 tablespoons broken walnuts, toasted

1 tablespoon raisins

1 teaspoon unbleached flour

1/2 teaspoon brown sugar

1/2 teaspoon butter or margarine

 

Stir together oats and 1 tablespoon 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 2/3 full. Combine 1

teaspoon flour, brown sugar, butter and remaining walnuts. Sprinkle atop

muffins. Microwave uncovered on 100% 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.