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Categories:
flour sugar pecans cooking oats double-acting baking powder salt ground cinnamon eggs zucchini salad oil
Viewed: 24 - Published at: 7 years agoIngredients
- 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. ground cinnamon
- 4 eggs
- 1 medium zucchini (10 oz.), finely shredded
- 3/4 c. salad oil
Method
- Grease 12 (3-inch) muffin pan cups.
- Preheat oven to 400°. Into large bowl, mix first 7 ingredients.
- In medium bowl, with fork, beat eggs slightly; stir in zucchini and oil.
- Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.)
