Anonymous Fri Oct 07 16:50:13 2005

1/4 c Quick-cooking rolled oats

2 T Sugar

1 x Dash ground cinnamon

2 T Cooking oil

1/4 c Broken walnuts, toasted

2 t Unbleached flour

1 t Butter or margarine

1/2 c Unbleached flour

1/2 t Baking powder

1 ea Large beaten egg yolk

2 T Milk

2 T Raisins

1 t Brown sugar

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.