Toasty Walnut Muffins

Servings: 2
Ingredients:

1/4 c  Quick-cooking Rolled Oats
1/2 c  Unbleached Flour
2 T  Sugar
1/2 t  Baking Powder
1 x  Dash Ground Cinnamon
1 ea Large Beaten Egg Yolk
2 T  Cooking Oil
2 T  Milk
1/4 c  Broken Walnuts, Toasted
2 T  Raisins
2 t  Unbleached Flour
1 t  Brown Sugar
1 t  Butter or Margarine

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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