Zucchini Oatmeal Muffins

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

1. Preheat oven to 400u0b0.
2. Grease 18 (2 1/2 x 1 1/4-inch) muffin pan cups.
3. In large bowl, mix flour, sugar, oats, baking powder, salt, cinnamon and pecans.
4. In a medium bowl, beat eggs slightly; stir in zucchini and salad oil.
5. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon batter into muffin pan cups.
6. Bake for 25 minutes or until golden and toothpick inserted in center of muffin comes out clean.
7. Immediately remove muffins from pan.
8. Serve warm or cool on wire rack and serve later.
9. Reheat, if desired.

flour, sugar, cooking oats, baking powder, salt, ground cinnamon, pecans, eggs, zucchini, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739117 (may not work)