Zucchini-oatmeal mufflns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1½ | cup | Sugar |
| 1 | cup | Pecans -- chopped |
| ½ | cup | Quick-cooking oats |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 4 | eaches | Eggs |
| 1 | medium | Zucchini -- shredded 3/4 |
| Cup | ||
| ¾ | cup | Vegetable oil |
Directions
In a mixing bowl, combine first seven ingredients. Beat eggs; combine with zucchini and oil. Pour over dry ingredients, stirring only until moistened. Batter will be lumpy. Fill greased muffin cups ¾ full.
Bake at 400 deg. for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Yield: 1 dozen Recipe By : Taste of Home
Related recipes
- Applesauce-oatmeal muffins
- Banana oatmeal muffins
- Banana-nut oatmeal muffins
- Italian zucchini muffins
- Muffins ( cinnamon oatmeal )
- Oat flour muffins
- Oatmeal muffins
- Orange oatmeal muffins
- Strawberry oatmeal muffins
- Zucchini bread or muffins
- Zucchini carrot muffins
- Zucchini carrots muffins
- Zucchini muffins
- Zucchini muffins #2
- Zucchini muffins (lf)
- Zucchini muffins 2
- Zucchini oatmeal cookies
- Zucchini oatmeal muffins
- Zucchini pineapple muffins
- Zucchini-lemon muffins