Zucchini Oatmeal Muffins

• 2 1/2 c. all-purpose flour
• 1 1/2 c. sugar
• 1 c. pecans, chopped
• 1/2 c. quick-cooking oats, uncooked
• 1 Tbsp. double-acting baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 4 eggs
• 1 medium zucchini (10 oz.), finely shredded
• 3/4 c. vegetable oil

1. Grease 12 (3-inch) muffin pan cups.
2. Preheat oven to 400u0b0. Measure flour, sugar, pecans, oats, baking powder, salt and cinnamon into a large bowl.
3. Stir together.
4. In a medium bowl, beat eggs slightly with a fork; stir in zucchini and oil.
5. Stir egg mixture all at once into flour mixture just until flour is moistened.
6. Batter will be lumpy.
7. Spoon batter into prepared muffin cups.
8. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean.
9. Remove muffins from pans. Serve warm or cool.

flour, sugar, pecans, oats, doubleacting baking powder, salt, cinnamon, eggs, zucchini, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520973 (may not work)