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