Zucchini Oatmeal Muffins
2 1/2 Cups all purpose flour 1 1/4 Cups sugar 1 Cup pecans, chopped 1/2 Cup quick cooking oats, uncooked 1 Tbl double-acting baking powder 1/4 tsp salt 1 tsp ground cinnamon 1 Cup golden raisins 4 eggs 3/4 Cup salad oil 1 Medium zucchini (10 oz.) finely shredded Grease 12 3-inch muffin pan cups. Into large bowl, measure all dry ingredients. In medium bowl, with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake at 400 degrees for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan. Cool on wire rack. Serve warm or cool. Note: Small loaf pans also turn out well, but not a 9x5 pan.