Toasty Walnut Muffins ( Mw ) Recipe
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Toasty Walnut Muffins ( Mw )
2 tbsp Quick Cooking Rolled Oats
1/4 cup Unbleached Flour
1 tbsp Sugar
1/2 tsp Baking Powder
Dash of Ground Cinnamon
1 Large Beaten Egg Yolk
1 tbsp Cooking Oil
1 tbsp Milk
2 tbsp Broken Walnuts, Toasted
1 tbsp Raisins
1 tsp Unbleached Flour
1/2 tsp Brown Sugar
1/2 tsp Butter Or Margarine
Stir together oats and 1 T 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 2/3rds full. Combine 1 t
flour, brown sugar, butter and remaining walnuts. Sprinkle atop
muffins. 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. Let stand on a wire rack for
5 minutes. Serve warm. |
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