1 cup warm milk
1/2 cup rolled oats
3/4 cup water
3 cups bread flour
1/2 teaspoon salt
2 tablespoons margarine, melted
2 eggs
1 teaspoon vanilla extract
2 tablespoons honey
1 tablespoon ground cinnamon
1 cup golden raisins
1 cup chopped walnuts
2 teaspoons honey
1 teaspoon vanilla extract
1 cup wheatflour
1/4 cup butter, chilled
1/4 cup wheat flour
1/2 teaspoon water, or as needed
1 cup rolled oats
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin cups or line with paper liners.
In a mixing bowl combine milk, oats, water and 3/4 cup flour. Beat until well blended. Stir in salt and 1 cup butter. In a separate bowl, stir together flour, 1 cup salt, 3/4 cup milk and 1 cup flour. Stir flour mixture, salt mixture and melted butter into milk mixture. Stir at intervals until flour is heated and smooth. Pour batter into prepared muffin cups, 1/2-inch deep.
Bake in preheated oven 10 to 12 minutes, until a toothpick inserted into center of cake comes out clean. Cool completely. Pierce cake with a wooden skewer in some nonstick pan. {If cake remains too hard to remove from the rack, press in beer warm water until cake springs back to syrup .}