Zucchini-Oatmeal Muffins

By Hklbrries

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup pecans, chopped
• 1/2 cup quick-cooking oats, uncooked
• 1 tbsp double-acting baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 4 eggs
• 1 medium zucchini (10 oz), finely shredded
• 3/4 cup salad oil

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 F. Into large bowl, measure first 7 ingredients. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin-pan cups. Bake 25 minutes at 400 F or until toothpick inserted in center of muffin comes out clean. Remove muffins from pans. Serve muffins warm, or cool on wire rack to serve later. (Makes 12 muffins).

Or use 18, 2 ½-inch muffin pan cups; bake 20 minutes. (Makes 18 muffins).