These scrumptious oat muffins are laced with toasted walnuts and topped with a sparkling crown of coarse raw sugar and cinnamon.

Sugar-Topped Muffins

1 cup all-purpose flour

1 cup quick oats
3/4 cup brown sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder

1/4 teasoon salt
3/4 cup milk
1/3 cup vegetable oil

1 large egg
1/2 cup chopped toasted walnuts (optional)

Topping:
1/4 cup turbinado (raw) sugar
1/2 teaspoon ground cinnamon

1. Heat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. For muffins, in a large bowl, combine flour, oats, brown sugar, baking soda, baking powder and salt; make a well in the center; set aside.
3. In another bowl, combine milk, oil and egg, mixing well. Pour into well of flour mixture and stir ingredients together until just moistened. Fold in walnuts, if using.
4. In a small cup mix the turbinado sugar with the cinnamon; set aside.
5. Fill prepared muffin tin 2/3 full with muffin batter. Sprinkle topping mixture over muffins. Bake for 18 to 20 minutes or until muffins test done. Serve muffins warm.

Makes 1 dozen muffins.