Ingredients Jump to Instructions ↓

  1. 1/4c Quick-cooking Rolled Oats

  2. 2 Tb Sugar

  3. 1 x Dash Ground Cinnamon

  4. 2 Tb Cooking Oil

  5. 1/4c Broken Walnuts, Toasted

  6. 2 ts Unbleached Flour

  7. 1 ts Butter or Margarine

  8. 1/2c Unbleached Flour

  9. 1/2ts Baking Powder

  10. 1 ea Large Beaten Egg Yolk

  11. 2 Tb Milk

  12. 2 Tb Raisins

  13. 1 ts Brown Sugar

Instructions Jump to Ingredients ↑

  1. + Directions : 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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