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  Toasty walnut muffins ( mw )
 
Yield: 1 Servings
 
2 tb Quick Cooking Rolled Oats      1/4 c Unbleached Flour
1 tb Sugar      1/2 ts Baking Powder Dash of Ground Cinnamon
1 Large Beaten Egg Yolk      1 tb Cooking Oil
1 tb Milk      2 tb Broken Walnuts Toasted
1 tb Raisins      1 ts Unbleached Flour
1/2 ts Brown Sugar      1/2 ts Butter Or Margarine
 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.

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