Ingredients
- 2 eggs
- 1 zucchini (finely shredded)
- 3/4 cup salad oil
- 1 1/4 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup pecans (chopped)
- 1/4 cup quick oats (cooked uncooked)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Prepare 12 muffin cups.
In large bowl mix flour, sugar, nuts, oats, baking powder, salt & spices.
In separate bowl beat eggs with fork; stir in zucchini and oil.
Pour egg mixture all at once into flour mixture; stir just till moistened. (Batter will be lumpy) Bake 20 minutes at 400.
Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of sugar.
