Toasty Walnut Muffins
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
rolled oats
quick-cooking |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 1 | each |
egg yolks
beaten |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
milk
|
|
| ¼ | cup |
walnuts
broken, toasted |
|
| 2 | tablespoons |
raisins, seedless
|
|
| 2 | teaspoons |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | teaspoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
rolled oats
quick-cooking |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | dash |
cinnamon
ground |
*
|
| 1 | each |
egg yolks
beaten |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
milk
|
|
| 59 | ml |
walnuts
broken, toasted |
|
| 3E+1 | ml |
raisins, seedless
|
|
| 1E+1 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
brown sugar
|
|
| 5 | ml |
butter
|
|
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.
