---------- Recipe via Meal-Master (tm) v8.03
  Categories: Muffins, Breads
       Yield: 2 servings
     1/4 c  Quick-cooking Rolled Oats
     1/2 c  Unbleached Flour
       2 tb Sugar
     1/2 ts Baking Powder
       1 x  Dash Ground Cinnamon
       1 ea Large Beaten Egg Yolk
       2 tb Cooking Oil
       2 tb Milk
     1/4 c  Broken Walnuts, Toasted
       2 tb Raisins
       2 ts Unbleached Flour
       1 ts Brown Sugar
       1 ts Butter or Margarine
   Stir together oats and 2 T 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 till moistened.  Fold
   in 3 T of the walnuts and the raisins.  Line four
   6-ounce custard cups with paper baking cups.  Fill
   2/3rds full.  Combine 2 t flour , brown sugar, butter,
   and remaining walnuts.  Sprinkle atop muffins.
   Micro-cook, uncovered, on 100% power for 1 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 center should come out clean.)
   Remove from custard cups.  Let stand on a wire rack
   for 5 minutes.  Serve warm.