These individual microwave muffins offer a fast, satisfying treat that is perfect for a busy morning or an afternoon snack. The combination of rolled oats and unbleached flour creates a hearty, wholesome base, while the addition of toasted walnuts and plump raisins adds texture and natural sweetness. A warm spice of cinnamon enhances the flavor profile, making each bite comforting and aromatic. This recipe is ideal for those seeking a quick, homemade feel without the wait time of a conventional oven. The result is a moist, tender crumb with a delightful crunch from the nuts. Serve warm for the best experience, perhaps paired with a cup of coffee or tea. It is a simple, reliable recipe that delivers consistent results every time you make it.
Toasty Walnut Muffins
Description
These individual microwave muffins offer a fast, satisfying treat that is perfect for a busy morning or an afternoon snack. The combination of rolled oats and unbleached flour creates a hearty, wholesome base, while the addition of toasted walnuts and plump raisins adds texture and natural sweetness. A warm spice of cinnamon enhances the flavor profile, making each bite comforting and aromatic. This recipe is ideal for those seeking a quick, homemade feel without the wait time of a conventional oven.Ingredients
Directions
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Stir together the rolled oats and 1 tablespoon of warm water in a small bowl; let stand for 5 minutes to soften.
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In a separate bowl, whisk together 1/4 cup flour, sugar, baking powder, cinnamon, and a dash of salt.
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To the oat mixture, stir in the egg yolk, cooking oil, and milk until well combined.
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Add the wet oat mixture to the dry ingredients, stirring just until moistened; do not overmix.
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Fold in 5 teaspoons of the toasted walnuts and the raisins into the batter.
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Line two 6-ounce custard cups or microwave-safe ramekins with paper baking cups.
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Divide the batter evenly between the cups, filling them about 2/3 full.
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In a small bowl, combine 1 teaspoon flour, brown sugar, butter, and the remaining walnuts to create a crumbly topping.
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Sprinkle the topping mixture evenly over the muffins in the cups.
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Microwave uncovered on 100% power for 1 to 1 1/2 minutes, rearranging the cups halfway through cooking if necessary.
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Check for doneness: the surface may appear slightly moist, but a wooden pick inserted near the center should come out clean.
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Remove from the microwave and let stand in the cups for 1 minute.
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Carefully remove the muffins from the custard cups and place them on a wire rack to cool for 5 minutes.
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Serve warm.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 98.6kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 88.0mg4%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 1.2g5%
- Sugars 3.8g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days or freeze for up to 1 month. Reheat in the microwave for 15-20 seconds before serving.
Variations: For a vegan version, substitute the egg yolk with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, and use plant-based milk and oil. You can also swap raisins for dried cranberries or blueberries.
Tips: To toast walnuts, spread them on a dry skillet over medium heat for 2-3 minutes, shaking frequently until fragrant. Be careful not to burn them. Microwave power levels vary, so check the muffins at 1 minute to avoid overcooking.
