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Zucchini/Oatmeal Muffins Recipe

50% would make again

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

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12 Servings
Prep: 10 min. Bake: 25 min.

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Directions

In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy).
Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition 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.

Zucchini/Oatmeal Muffins published in Country Woman July/August 1992, p35

Big Batch Baked Goods

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