Zucchini Oatmeal Muffins

2½ cups all-purpose flour (White Lily)
1¼ cups sugar
½ cup quick oatmeal
1 tablespoon baking powder 1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 medium zuchini (10 oz grated, unpeeled)
¾ cup salad oil
1 cup chopped Pecans

Combine the first six ingredients in a large bowl. In a medium bowl, beat eggs slightly. Then stir in zucchini and oil. Combine wet ingredients and dry ingredients, then add nuts. Spray muffin tins well with Pam or use cupcake liners. Fill 18 or 20 muffin pan cups with the batter. Bake in preheated 375° oven 20-25 minutes.

Re-heat in 300° oven. These muffins keep well in the refrigerator for 2-3 days. After that, they freeze well.