Zucchini-Oatmeal Muffins

Name: Zucchini-Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 dozen.
Ingredients: 2-1/2 cups all-purpose flour; 1-1/2 cups sugar; 1/2 cup quick-cooking oats; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 4 large eggs, lightly beaten; 3/4 cup canola oil; 1-1/2 cups shredded peeled zucchini; 1/2 cup raisins or chopped dates; 1/2 cup chopped pecans

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 1-1/2 dozen.

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!—Shirlee Nelson, Marcus, Iowa

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

Directions

1. In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts

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