Zucchini Oatmeal Pecan Muffins
Zucchini Oatmeal Pecan Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups | all-purpose flour |
|
| 1 ½ | cups | sugar |
|
| 1 | cup |
pecans
chopped |
|
| ½ | cup |
oatmeal
quick cooking, uncooked |
|
| 1 | tablespoon | baking powder |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | cinnamon |
|
| 4 | large | eggs |
|
| 1 | medium |
zucchini
finely shredded |
|
| ¾ | cup | vegetable oil |
|
Trans-fat Free, High Fiber
Directions
Grease 12 3inch muffin-pan cups. Preheat oven to 400.
In large bowl, measure first 7 ingredients. In med 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.
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