This is a recipe for a nutty and moist Toasty Walnut Muffin. These muffins are perfect for a quick snack or a light breakfast. They are packed with flavor and have a wonderful texture. The Toasty Walnut Muffins are made with whole wheat flour, toasted walnuts, and dried cranberries. These muffins are sure to please everyone in the family.
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhilestir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH ofsalt.
Stir egg yolk, oil and milk into oat mixture; add to dryingredients, stirring just till moistened.
Fold in 3 T of the walnuts andthe raisins.
Line four 6-ounce custard cups with paper baking cups.
Fill2/3rds full.
Combine 2 t flour , brown sugar, butter, and remainingwalnuts.
Sprinkle atop muffins.
Micro-cook, uncovered, on 100% power for1 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 centershould come out clean.
)Remove from custard cups.
Let stand on a wirerack for 5 minutes.
Serve warm.
Ingredients
Directions
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhilestir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH ofsalt.
Stir egg yolk, oil and milk into oat mixture; add to dryingredients, stirring just till moistened.
Fold in 3 T of the walnuts andthe raisins.
Line four 6-ounce custard cups with paper baking cups.
Fill2/3rds full.
Combine 2 t flour , brown sugar, butter, and remainingwalnuts.
Sprinkle atop muffins.
Micro-cook, uncovered, on 100% power for1 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 centershould come out clean.
)Remove from custard cups.
Let stand on a wirerack for 5 minutes.
Serve warm.
