Categories: Muffins
      Yield: 1 servings
 
      2 tb Quick Cooking Rolled Oats           1 tb Milk
    1/4 c  Unbleached Flour                    2 tb Broken Walnuts, Toasted
      1 tb Sugar                               1 tb Raisins
    1/2 ts Baking Powder                       1 ts Unbleached Flour
      1 x  Dash of Ground Cinnamon           1/2 ts Brown Sugar
      1 ea Large Beaten Egg Yolk             1/2 ts Butter Or Margarine
      1 tb Cooking Oil                    
 
  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.