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Zucchini-Oatmeal Muffins
Ingredients:
2 1/2 c. flour
1 1/2 c. sugar
1/2 c. rolled oats
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt
1 c. chopped pecans
4 eggs
3/4 c. veg. oil
1 medium-sized zucchini,unpeeled, grated
2 1/2 c. flour
1 1/2 c. sugar
1/2 c. rolled oats
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt
1 c. chopped pecans
4 eggs
3/4 c. veg. oil
1 medium-sized zucchini,unpeeled, grated
Directions:
Preheat oven to 400. Lightly oil 16 muffin cups. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, salt and pecans. In med. bowl, beat eggs lightly. Stir in oil and zucchini. Stir this mixture until flour is moistened. Spoon the batter into prepared muffin cups. Bake for 25 min.,or until tops are golden brown.
Makes 16 muffins.
Preheat oven to 400. Lightly oil 16 muffin cups. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, salt and pecans. In med. bowl, beat eggs lightly. Stir in oil and zucchini. Stir this mixture until flour is moistened. Spoon the batter into prepared muffin cups. Bake for 25 min.,or until tops are golden brown.
Makes 16 muffins.
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