Zucchini-Oatmeal Muffins

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  • 2 1/2 s flour
  • 1/2 quick oats
  • 1 teaspoon salt
  • 1 chopped pecans or nuts or less
  • 1 medium zucchini (about 10 oz.), unpeeled
  • 1 1/2 s sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 4 eggs
  • 3/4 oil


Preheat oven to 400°. Have ready 12 or more muffin tins. In large bowl mix all dry ingredients. In medium bowl beat eggs, stir in zucchini and oil. Stir into flour mixture just until flour is moistened (will be lumpy). Spoon into muffin cups. Bake 25 minutes or until toothpick comes clean. Remove, serve warm or cool on rack and reheat as desired.

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