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Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!—Janet Bonarski, Perry, New York
Nutritional Facts 1 serving (1 each) equals 421 calories, 23 g fat (3 g saturated fat), 71 mg cholesterol, 319 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Zucchini/Oatmeal Muffins in Country Woman July/August 1992, p35
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Mar. 02, 2011 by Arly Barly
These are some of the most delicious muffins we make at home: even the kids love them. Slightly sweet and an enjoyable cruchy top. They don't last long!
Reviewed on Jul. 18, 2008 by Kris Countryman
These seemed a little dry. Next time I think I would add a little more oil. I did make a crumb topping which I put on them before I baked them.
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