Zucchini-Oatmeal Muffins - cooking recipe

Ingredients

2 1/2 c. plain flour
1 1/2 c. sugar
1 c. pecans, chopped (optional)
1/2 c. quick-cook oats, uncooked
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs (or 8 egg whites for no fat)
1 medium zucchini (10 oz.), finely shredded
3/4 c. salad oil (can substitute same amount nonfat yogurt, be careful not to overmix however)

Preparation

Grease 12 (3-inch) muffin cups.
Measure first 7 ingredients into large bowl and beat eggs slightly in medium bowl.
Stir in zucchini and oil (or yogurt).
Stir this all at once into flour mixture until moistened.
Spoon batter into muffin tins.
Bake approximately 25 minutes at 400\u00b0 (makes 12 to 18).