| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Muffins, Breads |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Quick-cooking rolled oats |
| 1/2 |
c |
Unbleached flour |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Baking powder |
|
|
Dash ground cinnamon |
| 1 |
|
Large beaten egg yolk |
| 2 |
tb |
Cooking oil |
| 2 |
tb |
Milk |
| 1/4 |
c |
Broken walnuts, toasted |
| 2 |
tb |
Raisins |
| 2 |
ts |
Unbleached flour |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
Butter or margarine |
| 1 1/2 |
to |
2 1/2 minutes or till done, rearranging twice. (When done, surface |
INSTRUCTIONS
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
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.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 10, 1998
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