Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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