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TOASTY WALNUT MUFFINS

Category:    Muffins, Bread
Yield:2 servings
 
    1/4 c  Quick-cooking rolled oats           2 tb Milk
    1/2 c  Unbleached flour                  1/4 c  Broken walnuts, toasted
      2 tb Sugar                               2 tb Raisins
    1/2 ts Baking powder                       2 ts Unbleached flour
           Dash ground cinnamon                1 ts Brown sugar
      1    Large beaten egg yolk               1 ts Butter or margarine
      2 tb 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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