Toasty Walnut Muffins

• 1/4 cup rolled oats quick-cooking
• 1/2 cup flour, unbleached all-purpose
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1 dash cinnamon ground
• 1 each egg yolks beaten
• 2 tablespoons vegetable oil
• 2 tablespoons milk
• 1/4 cup walnuts broken, toasted
• 2 tablespoons raisins, seedless
• 2 teaspoons flour, unbleached all-purpose
• 1 teaspoon brown sugar
• 1 teaspoon butter

1. Stir together oats and 2 tablespoon warm water, let stand for 5 minutes.
2. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt.
3. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just until moistened.
4. Fold in 3 tablespoon of the walnuts and the raisins.
5. Line four 6-ounce custard cups with paper baking cups.
6. Fill 2/3rds full.
7. Combine 2 teaspoon flour, brown sugar, butter, and remaining walnuts.
8. Sprinkle atop muffins.
9. Micro-cook, uncovered, on 100% power for 1 1/2 to 1 1/2 minutes or until done, rearranging twice.
10. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.)
11. Remove from custard cups.
12. Let stand on a wire rack for 5 minutes.
13. Serve warm.

rolled oats, flour, sugar, baking powder, cinnamon ground, egg yolks, vegetable oil, milk, walnuts, raisins, flour, brown sugar, butter

Taken from recipeland.com/recipe/v/toasty-walnut-muffins-43316 (may not work)