Zucchini oatmeal muffins

Yield: 1 Servings

Measure Ingredient
2½ cup Flour
1½ cup Sugar
1 cup Chopped pecans
½ cup Quick-cooking oatmeal, uncooked
1 tablespoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
4 Eggs
1 medium Zucchini, finely shredded
¾ Salad oil

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 or until toothpick trick works.

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