Updated Thursday, May 23rd, 2002
Yield: 12 muffins
In a large mixing bowl, mix together the eggs, zucchini, oil, and yogurt. Set aside. In another bowl, whisk together the flour, sugar, oats, baking powder, salt, and cinnamon. Add to the zucchini mixture and stir just to moisten. Stir in the pecans. The batter will be lumpy. Spoon into the prepared muffin cups and bake for about 25 minutes or until a tester inserted in the center comes out clean. Do not overbake.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111