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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 Tblsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 4 eggs
- 1 medium zucchini (10 ounces)
- finely shredded
- 1/4 cup salad oil
Preparation
Step 1
Grease 12 3-inch muffin-pan cups. Preheat oven to 400 degrees. Into large bowl, measure first 7 ingredients. In medium bowl with fork, beat eggs slightly; stir in zucchini and salad oil. Stir egg 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 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.