Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Quick-cooking Rolled Oats
1/2 c Unbleached Flour
2 tb Sugar
1/2 ts Baking Powder
1 x Dash Ground Cinnamon
1 ea 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

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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