 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons quick-cooking rolled oats |
1/4 cup unbleached flour |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1 dash cinnamon, ground |
1 large egg yolk, beaten |
1 tablespoon cooking oil |
1 tablespoon milk |
2 tablespoons walnuts, toasted, broken |
1 tablespoon raisins |
1 teaspoon unbleached flour |
1/2 teaspoon brown sugar |
1/2 teaspoon butter or 1/2 teaspoon margarine |
Directions:
1. Stir together oats and 1 T warm water, let stand for 5 minutes.
2. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt.
3. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened.
4. Fold in 5 TEASPOONS of the walnuts and the raisins.
5. Line two 6-ounce custard cups with paper baking cups.
6. Fill 2/3rds full.
7. Combine 1 t flour, brown sugar, butter and remaining walnuts.
8. Sprinkle atop muffins.
9. 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.
10. Let stand on a wire rack for 5 minutes.
11. Serve warm.
|
|