Ingredients
- 2 eggs
- 1 zucchini (finely shredded)
- 180 ml salad oil
- 160 gr all purpose flour
- 150 gr sugar
- 65 gr pecans (chopped)
- 40 gr quick oats (cooked uncooked)
- 7 gr baking powder
- 2 gr cinnamon
- 2 gr ginger
- 1 gr salt
- 1 gr nutmeg
Prepare dozen 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 half cup of sugar.
