Toasty Walnut Muffins

These Toasty Walnut Muffins are a delightful, quick-to-make breakfast or snack option that combines the earthy crunch of toasted walnuts with the chewiness of oats and raisins. The batter is enriched with a beaten egg yolk and milk, creating a tender crumb that is moist yet satisfyingly hearty. A sprinkle of brown sugar and butter on top adds a caramelized sweetness that complements the subtle spice of cinnamon. Perfect for a busy morning, these muffins can be prepared in minutes using a microwave, making them an ideal choice for when you need a warm, comforting treat without the wait of traditional baking.

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 274

Dietary: Vegetarian

Description

These Toasty Walnut Muffins are a delightful, quick-to-make breakfast or snack option that combines the earthy crunch of toasted walnuts with the chewiness of oats and raisins. The batter is enriched with a beaten egg yolk and milk, creating a tender crumb that is moist yet satisfyingly hearty. A sprinkle of brown sugar and butter on top adds a caramelized sweetness that complements the subtle spice of cinnamon. Perfect for a busy morning, these muffins can be prepared in minutes using a microwave, making them an ideal choice for when you need a warm, comforting treat without the wait of traditional baking.

Directions

1
Stir together the oats and 1 tablespoon of warm water, then let stand for 5 minutes to soften.
2
Meanwhile, in a small bowl, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and a dash of salt.
3
Stir the beaten egg yolk, cooking oil, and milk into the oat mixture until combined.
4
Add the wet oat mixture to the dry ingredients, stirring just until moistened. Do not overmix.
5
Fold in 5 teaspoons of the toasted walnuts and the raisins.
6
Line two 6-ounce custard cups or ramekins with paper baking cups or grease them lightly.
7
Divide the batter evenly between the two cups, filling them about two-thirds full.
8
In a small bowl, combine the remaining 1 teaspoon flour, brown sugar, softened butter, and the remaining walnuts to create a crumbly topping.
9
Sprinkle the walnut-brown sugar topping evenly over the muffin batter.
10
Microwave uncovered on high power for 1 to 1 1/2 minutes, or until a wooden pick inserted near the center comes out clean. Rearrange the cups halfway through cooking if necessary.
11
Remove from the microwave and let stand on a wire rack for 5 minutes to cool slightly.
12
Remove from the custard cups and serve warm.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 274kcal

% Daily Value *
Cholesterol 270 mgmg90%
Sodium 105 mgmg5%
Protein 7.8 gg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/toasty-walnut-muffins/