| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Muffins | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1 1/2 | c | Sugar |
| 1 | c | Chopped pecans |
| 1/2 | c | Quick-cooking oatmeal, uncooked |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 4 | Eggs | |
| 1 | md | Zucchini, finely shredded |
| 3/4 | Salad oil |
INSTRUCTIONS
Grease 12 3inch muffin-pan cups. Preheat oven to 400. In large bowl, measure first 7 ingredients. In med bowl, beat eggs; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. Spoon lumpy batter into muffin cups. Bake 25 minutes or until toothpick trick works.
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