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Zucchini Oatmeal Pecan Muffins

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Submitted by hopenoelle

Zucchini Oatmeal Pecan Muffins recipe

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 ½ 591
1 ½ 355
CUPS ML SUGAR
1 237
CUP ML PECANS
chopped
½ 118
CUP ML OATMEAL
quick cooking, uncooked
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
4 4
LARGE LARGE EGGS
1 1
MEDIUM MEDIUM ZUCCHINI
finely shredded
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 1222 49% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 668mg 28%
Total Carbohydrate 48g 48%
Dietary Fiber 6g 25%
Sugars g
Protein 36g
Vitamin A 7% Vitamin C 15%
Calcium 14% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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