TOASTY WALNUT MUFFINS

      Title: TOASTY WALNUT MUFFINS
  Categories: Muffins, Breads
       Yield: 2 Servings
  
     1/4 c  Quick-cooking Rolled Oats
     1/2 c  Unbleached Flour
       2 tb Sugar
     1/2 ts Baking Powder
       1 x  Dash Ground Cinnamon
       1 ea Large Beaten Egg Yolk
       2 tb Cooking Oil
       2 tb Milk
     1/4 c  Broken Walnuts, Toasted
       2 tb Raisins
       2 ts Unbleached Flour
       1 ts Brown Sugar
       1 ts Butter or Margarine
  
   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.
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