Zucchini Oatmeal Muffins
Source: CSA Member
Ingredients
2 ½ C all purpose flour
1 ½ C sugar
½ C oats, uncooked
1 Tbls baking powder
1 tsp salt
1 tsp ground cinnamon
1 C chopped nuts (pecans or walnuts)
4 eggs
1 medium zucchini shredded, unpeeled
¾ C salad oil
*Optional 1 cup chocolate chips
Directions
Heat oven to 400 deg. Grease 12 regular size muffin cups. In a large bowl mix first 7 ingredients. In a medium bowl, beat eggs slightly, stir in zucchini and oil. Stir egg mixture into the flour mixture until just moistened (batter will be lumpy).
Spoon batter into lined cups. Bake about 25 minutes until golden brown and a toohtpick comes out clean. Remove from pan immediately.
Notes
-Caution with the time in the oven for a convection oven
-Adding chocolate chips increases the number of muffins in a batch
-Day old muffins can be refreshed by 12 seconds in the microwave
-Parchment muffin papers come off clean with no residue
