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This International breakfast features Flour, Sugar, Chopped pecans, Quick-cooking oatmeal, . It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Zucchini Oatmeal Muffins
Description
This International breakfast features Flour, Sugar, Chopped pecans, Quick-cooking oatmeal, . It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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uncooked 1 tb Baking powder 1 ts Salt 1 ts Cinnamon 4 Eggs 1 md Zucchini, finely shredded 3/4 Salad oil
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Grease 12 3inch muffin-pan cups.
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Preheat oven to 400.
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In large bowl, measure first 7 ingredients.
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In med bowl, beat eggs; stir in zucchini and oil.
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Stir mixture all at once into flour mixture just until flour is moistened.
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Spoon lumpy batter into muffin cups.
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Bake 25 minutes or until toothpick trick works
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1425.6kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 6.1g31%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 232.1g78%
- Dietary Fiber 13.0g52%
- Sugars 92.9g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, breakfast, chopped, flour, international, muffins, oatmeal, pecans, quickcooking, sugar, title, vegan, zucchini
