Toasty Walnut Muffins

2 tablespoons quick cooking rolled oats
1/4 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon baking powder
dash of ground cinnamon
1 large egg yolk, beaten
1 tablespoon cooking oil
1 tablespoon milk
2 tablespoons broken walnuts, toasted
1 tablespoon raisins
1 teaspoon unbleached flour
1/2 teaspoon brown sugar
1/2 teaspoon butter or margarine

Stir together oats and 1 tablespoon warm water let stand for 5 minutes. Meanwhile stir together 1/4 cup flour, sugar, baking powder, cinnamon and dash of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients stirring just til moistened. Fold in 5 teaspoons of the walnuts and the raisins. Line two 6 ounce custard cups with paper baking cups. Fill 2/3 full. Combine 1 teaspoon flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Microwave uncovered on 100% power for 1 to 1 1/2 minutes or till done, rearranging once. 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.

BLUEBERRY COFFEE CAKE

1/4 c. graham cracker crumbs
2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. butter or margarine, softened
1 c. milk
1 egg
2 c. fresh or frozen (defrosted & drained) blueberries
Lemon Glaze (below)

LEMON GLAZE
1 c. powdered sugar
1/4 tsp. grated lemon peel
1 tbsp. lemon juice

1. Generously grease a 12-cup bundt cake dish (microwave safe); coat with graham cracker crumbs.

2. Beat remaining ingredients in large bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2 of batter in prepared pan. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high, rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched, 12 to 14 minutes. Let cool on heat proof surface 10 minutes (do not use rack). 3. Invert coffee cake onto serving plate. Drizzle with lemon glaze if desired. Mix powdered sugar, lemon peel and lemon juice until smooth. Add a few drops additional lemon juice if necessary, until glaze is of desired consistency.

MICROWAVE ORANGE CRUMB COFFEE CAKE

2 c. flour
1 c. sugar
1/2 c. margarine
2 tsp. cinnamon
2 tsp. baking powder
2 eggs
1 c. orange juice

Combine flour, sugar and margarine with pastry blender until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 9 inch square baking dish. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake four more minutes.

Serve warm or cool. (This coffee cake can be frozen).

CRUMB COFFEE CAKE

1/4 c. butter
1 c. cake or all-purpose flour
1 tsp. baking powder
1/2 c. sugar
1 egg
1/2 c. sour cream (may substitute plain yogurt)
1 tsp. vanilla

CRUMB TOPPING:
1/4 c. butter or margarine, softened
1/2 c. cake or all-purpose flour
1/3 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. chopped nuts (optional)

Place butter in a large microwave-proof bowl. Heat on defrost for 30 to 40 seconds to soften; do not melt. Meanwhile, sift the flour and baking powder; set aside. Beat the sugar into the butter until fluffy. Beat in the egg. Beat in the sour cream and vanilla.

Fold in the flour until well blended. Spread the batter evenly into an 8 1/2 inch round cake dish. Place the cake on a microwave-proof cereal bowl in the oven. Cook on medium for 6 minutes. Meanwhile, make the topping by placing the butter in a medium mixing or food processor bowl. With a pastry blender, 2 knives, or processor, cut in the flour, brown sugar and cinnamon.

Stir in the nuts.

CHOCOLATE-CINNAMON ROLLS

1/2 c. chocolate morsels
1/4 c. chopped nuts
2 tbsp. honey
1 (9.5 oz.) can refrigerated cinnamon rolls

1. Mix together chocolate morsels, nuts and honey. Place one tablespoon mixture into 8 individual custard cups.

2. Place one cinnamon roll, cut into fourths, over chocolate chip mixture.

3.  Microwave, four at a time, on medium high (70%) for 2 to 3 minutes, or until surface springs back when lightly touched. Re-arrange halfway through cooking. 4. Invert custard cups immediately onto a serving dish. Leave cups over rolls about 3 minutes, then remove. Serve warm. Yield: 8 rolls. Serve with milk or coffee.

TEA RING

1 (10 oz.) pkg. refrigerated biscuits
1/4 c. brown sugar, packed
4 tbsp. butter
1/2 tsp. cinnamon
1/4 c. finely chopped walnuts

Place butter in 8 inch round cake dish. Heat on High power 45 seconds or until melted. Add brown sugar, cinnamon and walnuts. Cut biscuits in quarters. Add biscuit quarters and stir until biscuits are coated. Evenly distribute the biscuits around the dish. Bake 4 minutes on High power. Touch several of the biscuits with your finger. They are done when fingerprint disappears when you lift your finger. If more time is needed, cook an additional 30 seconds and recheck. Some firming will occur during standing time.

CHOCOLATE-CINNAMON ROLLS

1/2 c. chocolate morsels
1/4 c. chopped nuts
2 tbsp. honey
1 (9.5 oz.) can refrigerated cinnamon rolls

1. Mix together chocolate morsels, nuts and honey. Place one tablespoon mixture into 8 individual custard cups.

2. Place one cinnamon roll, cut into fourths, over chocolate chip mixture.

3.  Microwave, four at a time, on medium high (70%) for 2 to 3 minutes, or until surface springs back when lightly touched. Re-arrange halfway through cooking. 4. Invert custard cups immediately onto a serving dish. Leave cups over rolls about 3 minutes, then remove. Serve warm. Yield: 8 rolls. Serve with milk or coffee.

Easy Sugar Buns



1 cup biscuit mix

2 tablespoons sugar

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter

1/4 cup milk

1 egg

1 tablespoon butter

2 tablespoons sugar

1/8 teaspoon cinnamon



Mix together biscuit mix, 2 tablespoons sugar, 1/8

teaspoon cinnamon and nutmeg. Beat with a spoon for 30

seconds vigorously. Line muffin cups with paper. Fill

muffin cups 1/2 full of dough. Microwave for 4 to



5 minutes on 50% power. Let set for 1 minute. Dip top

of muffin in melted butter than in mixture of 2

tablespoons sugar and 1/8 teaspoon cinnamon. Serve

immediately.

Easy Sugar Buns



1 cup biscuit mix

2 tablespoons sugar

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter

1/4 cup milk

1 egg

1 tablespoon butter

2 tablespoons sugar

1/8 teaspoon cinnamon



Mix together biscuit mix, 2 tablespoons sugar, 1/8

teaspoon cinnamon and nutmeg. Beat with a spoon for 30

seconds vigorously. Line microwave muffin cups with paper. Fill

muffin cups 1/2 full of dough. Microwave for 4 to



5 minutes on 50% power. Let set for 1 minute. Dip top

of muffin in melted butter than in mixture of 2

tablespoons sugar and 1/8 teaspoon cinnamon. Serve

immediately.

Microwave Breakfast Cobbler



Ingredients:



1 can (16-ozs.) drained sliced peaches

1 can (16-ozs.) drained pear halves (can substitute 2-16 oz. cans

fruit cocktail for peaches and pears)

1 cup (6-ozs.) pitted prunes, halved

1 tsp grated orange peel

1/3 cup orange juice

1 1/2 cups lowfat granola cereal



Servings: 4



Nutritional analysis per serving: calories: 274 grams of fat: 3 g.

fiber: 7 mg. sodium: 3 % calories from fat: 9



Instructions:

In 6-cup shallow microwave bowl toss peaches, pears, prunes, orange

peel, and orange juice. Top with granola. Miccrowave on HIGH 5

minutes. Let stand 2 minutes. Spoon into bowls. Serve with plain

yogurt if desired.

Ham and Eggs Bravo



1/4 cup Flour

1/4 teaspoon Salt

2 dashes Black Pepper

1/2 cup Mayonnaise, imitation, no cholesterol

2 cups Milk

1/4 pound American Cheese -- cubed

1/4 cup Sliced Green Onions

1/4 cup Chopped Pimientos

1 pound Turkey Ham -- cubed

4 large Hard-Boiled Eggs -- sliced

4 English Muffins -- split, toasted conventionally



Blend flour, salt and pepper into mayonnaise;

gradually add milk. Heat, uncovered, in Microwave Oven

until thickened 1 1/2 minutes; stir. Add cheese and

heat, uncovered, in Microwave Oven until melted,

approximately 1 1/2 more minutes. Add onion, pimiento,

turkey ham and eggs. Heat, uncovered, in Microwave

Oven 2 to 4 minutes or until heated through.

Serve hot on split & toasted muffins.