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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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