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Categories:
rolled oats flour sugar baking powder Cinnamon Ground egg yolks vegetable oil milk walnuts raisins flour brown sugar butter
Viewed: 94 - Published at: 3 years agoIngredients
- 1/4 cup rolled oats quick-cooking
- 1/2 cup flour, unbleached all-purpose
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 dash cinnamon ground
- 1 each egg yolks beaten
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- 1/4 cup walnuts broken, toasted
- 2 tablespoons raisins, seedless
- 2 teaspoons flour, unbleached all-purpose
- 1 teaspoon brown sugar
- 1 teaspoon butter
Method
- Stir together oats and 2 tablespoon 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 until moistened.
- Fold in 3 tablespoon of the walnuts and the raisins.
- Line four 6-ounce custard cups with paper baking cups.
- Fill 2/3rds full.
- Combine 2 teaspoon flour, brown sugar, butter, and remaining walnuts.
- Sprinkle atop muffins.
- Micro-cook, uncovered, on 100% power for 1 1/2 to 1 1/2 minutes or until 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.
