Name: Zucchini-Oatmeal Muffins
Yield: 15 to 18 muffins
Cuisine: Quickbreads, Coffee Cakes
Ingredients: 2-1/2 cups all-purpose flour; 1-1/4 cups sugar; 2/3 cup raisins or nuts; 1/2 cup quick-cooking oats (uncooked); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 4 eggs, slightly beaten; 2 cups firmly packed shredded zucchini; 1/2 cup vegetable oil

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Ingredients

2-1/2 cups all-purpose flour

1-1/4 cups sugar

2/3 cup raisins or nuts

1/2 cup quick-cooking oats (uncooked)

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs, slightly beaten

2 cups firmly packed shredded zucchini

1/2 cup vegetable oil

Instructions

In a large bowl, mix flour, sugar, raisins/nuts, oats, baking powder, salt, and cinnamon. In a separate bowl, mix eggs, zucchini, and oil. Stir zucchini mixture into flour mixture just until flour mixture is moistened. Do not overmix. Fill greased muffin tins ⅔ full. Bake for 15 to 20 minutes.