1/4 c. quick cooking rolled oats
1/2 c. unbleached flour
2 tbsp. sugar
1/2 tsp. baking powder
1 dash ground cinnamon
1 lg. beaten egg yolk
2 tbsp. cooking oil
2 tbsp. milk
1/4 c. broken walnuts, toasted
2 tbsp. raisins
2 tsp. unbleached flour
1 tsp. brown sugar
1 tsp. butter

Stir together oats and 2 tablespoons 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 until moistened. Fold in 3 tablespoons of the walnuts and the raisins.

Line four 6 ounce custard cups with paper baking cups. Fill 2/3rd's full. Combine 2 teaspoons flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Bake until done. Let stand on a wire rack for 5 minutes. Serve warm. Micro-cook uncovered on 100% power for 1 1/2 to 2 1/2 minutes or until done rearranging twice.