ZUCCHINI OAT MUFFINS

Zucchini Oat Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

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 large eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Steps:

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.

Nutrition Facts : Calories 421 calories, Fat 23g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.