Zucchini Oatmeal Pecan Muffins
Zucchini Oatmeal Pecan Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
oatmeal
quick cooking, uncooked |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 4 | large |
eggs
|
|
| 1 | medium |
zucchini
finely shredded |
|
| 177 | ml |
vegetable oil
|
|
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.
