Recipe Details

Summary

Name: Toasty Walnut Muffins

Category: Breads

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.