Toasty Walnut Muffins ( Mw ) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Quick Cooking Rolled Oats,
1/4 cup: Unbleached Flour,
1 tbsp: Sugar,
1/2 tsp: Baking Powder,
Dash of Ground Cinnamon,
1 Large: Beaten Egg Yolk,
1 tbsp: Cooking Oil,
1 tbsp: Milk,
2 tbsp: Broken Walnuts, Toasted
1 tbsp: Raisins,
1 tsp: Unbleached Flour,
1/2 tsp: Brown Sugar,
1/2 tsp: Butter Or Margarine,
Directions:
Stir together oats and 1 T warm water, let stand for 5 minutes.
Meanwhile, stir together 1/4 cup flour, sugar, baking powder,
cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat
mixture; add to dry ingredients, stirring just til moistened. Fold
in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce
custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t
flour, brown sugar, butter and remaining walnuts. Sprinkle atop
muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2
minutes or till done, rearranging once. (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.
Source from luhu.jp
Meanwhile, stir together 1/4 cup flour, sugar, baking powder,
cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat
mixture; add to dry ingredients, stirring just til moistened. Fold
in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce
custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t
flour, brown sugar, butter and remaining walnuts. Sprinkle atop
muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2
minutes or till done, rearranging once. (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.
Source from luhu.jp