1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped pecans
1/4 cup quick cooked oats — uncooked
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
1 medium zucchini — finely shredded
3/4 cup salad oil
Prepare 12 muffin cups.
In large bowl mix flour, sugar, nuts, oats, baking powder, salt & spices.
In separate bowl beat eggs with fork; stir in zucchini and oil.
Pour egg mixture all at once into flour mixture; stir just till moistened. (Batter will be lumpy)
Bake 20 minutes at 400.
Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of sugar.