Zucchini-Oatmeal Muffins - cooking recipe

Ingredients

4 eggs
1 1/2 c. sugar
3/4 c. Crisco oil
1 tsp. cinnamon
1 tsp. salt
1 Tbsp. baking powder
1 large, unpeeled, shredded zucchini
1/2 c. quick oats, uncooked
2 1/2 c. flour
1 c. chopped pecans

Preparation

In a medium bowl, beat eggs slightly. Stir in sugar, oil and zucchini. Add all the dry ingredients (batter will be lumpy). Spoon batter into muffin tins or cupcake papers in a cupcake pan. Bake at 400\u00b0 for 25 minutes.
Remove muffins from pans. Serve warm.
These can be reheated in the microwave, too.