The Pioneer Woman Tasty Kitchen
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Zucchini-Oatmeal Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A favorite of my boys. I sometimes add shredded carrots and substiute some whole wheat flour to up the nutrition.

Ingredients

  • 2-½ cups Flour
  • 1-½ cup Sugar
  • ½ cups Oatmeal (Quick Or Old-fashioned)
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Cinnamon
  • 4 whole Eggs
  • 10 ounces, weight Zucchini, Finely Shredded
  • ¾ cups Canola Oil

Preparation

Preheat oven to 400 degreees and grease 12 muffin cups or line with muffin papers.

Measure flour, sugar, oats, baking powder, and cinnamon into a large bowl. In a medium bowl, beat eggs slightly with a fork. Stir in zucchini and oil.

Stir egg mixture all at once into flour mixture just until flour is moistened. Spoon batter into prepared muffin pan.

Bake 25 minutes.

One Comment

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gabgal on 7.17.2010

Great recipe! Thanks!

I blogged about it (with pictures) here, http://inanenvelope.blogspot.com/2010/07/recipe-zucchini-oatmeal-muffins.html

One Review

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gabgal on 7.17.2010

Great muffins! I added the carrots and a little more cinnamon for extra flavor. Filling enough for a quick breakfast but light enough as an after-work (or school) snack. The muffins crumble a bit when you spread butter on them but they are still moist 4 days later. Thanks!

I posted the recipe (with pictures) here: http://inanenvelope.blogspot.com/2010/07/recipe-zucchini-oatmeal-muffins.html

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