Toasty Walnut Muffins Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Quick-cooking Rolled Oats,
1/2 cup: Unbleached Flour,
2 tbsp: Sugar,
1/2 tsp: Baking Powder,
Dash Ground Cinnamon,
1 each: Large Beaten Egg Yolk,
2 tbsp: Cooking Oil,
2 tbsp: Milk,
1/4 cup: Broken Walnuts, Toasted
2 tbsp: Raisins,
2 tsp: Unbleached Flour,
1 tsp: Brown Sugar,
1 tsp: Butter or Margarine,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp