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Recipe: Zucchini-Oatmeal Muffins (using oats and pecans)

Breads - Muffins, Quick Breads
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ZUCCHINI-OATMEAL MUFFINS

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup quick-cooking oats, uncooked
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup pecans, chopped
4 eggs
1 medium zucchini (about 10 ounces), unpeeled and finely shredded
3/4 cup vegetable oil

Preheat oven to 400 degrees F. Grease twelve 3 by 1 1/2-inch muffin-pan cups.

In large bowl, mix first 7 ingredients; set aside.

In medium bowl, beat eggs slightly; stir in zucchini and salad oil. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon batter into muffin-pan cups.

Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm. Or cool on wire rack to serve later; reheat if desired.

Makes 12 muffins
Source: Good Housekeeping All-American Cookbook
MsgID: 0084861
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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