Toasty Walnut Muffins

Directions

Stir together oats and 2 tablespoon warm water, let stand for 5 minutes.

Meanwhile stir together ½ 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 1½ to 1½ 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.