Zucchini-Oatmeal Muffins


prep 0:30      


1 dozen



2-1/2 cup all-purpose flour
1-1/2 cup sugar
1 cup pecans, chopped
1/2 cup oatmeal, quick (uncooked)
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
1 md. zucchini, shredded
3/4 cup oil


Grease 12 3-inch muffin pan cups. Preheat oven to 400°F. In large bowl, measure first 7 ingredients. In medium bowl, beat eggs, stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. Spoon lumpy batter into muffin cups. Bake 25 minutes or until toothpick trick works.

Author's Comments

I often make these into mini-muffins, baking them for 10-12 minutes. The kids really like the tiny size muffins.

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