August 1, 2019

Oatmeal Zucchini Muffins / Muffins de Calabacín y Avena/ Bolinho de Aveia
e Abobrinha

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English

Servings per recipe: 24
Serving size: 1 muffin
Prep time: 10 minutes
Cook time: 20 minutes
Cost: $5.94 per recipe / $0.25 per serving

Ingredients

  • Non-stick cooking spray
  • 1 cup sugar
  • 3 eggs
  • ⅔ cup vegetable oil
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 cup uncooked old fashioned oats
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350°F. Spray two muffin tins with non-stick cooking spray.
  2. In a large bowl, beat together sugar, eggs, oil, and vanilla. Add flour, oats, baking powder, salt, cinnamon, and nutmeg. Mix slightly until dry ingredients are moist.
  3. Squeeze excess liquid from shredded zucchini. Stir zucchini and walnuts, if using, into batter.
  4. Spoon batter into muffin tins to make 24 muffins. Bake 15 minutes or until inserted toothpick comes out clean. Cool completely before removing from pan.

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Money Saving Tip

When cooking at home, double the recipe and freeze half for a quick breakfast.