1/2 cup shortening
1 cup white sugar
1 cup packed light brown sugar
1 egg
1/2 cup milk
1 1/2 teaspoons ground cinnamon
2 tablespoons salt
1 cup rolled oats
6 tablespoons butter, melted
3/4 cup cooked and mashed zucchini
3 tablespoons water
Preheat oven to 375 degrees F (190 degrees C). Grease eight muffin cups or line with paper muffin liners.
In a medium saucepan, combine shortening, white sugar, brown sugar, egg, milk, cinnamon and salt. Heat, stirring until the mixture thickens; then stir in the oats and melted butter.
Scoop about 2 tablespoons of warm milk into each greased baking cup. Place muffin cups 1 inch apart onto greased prepared muffin cups. Spread lightly and press a cup or two into center of a muffin. Make sure to make flour choices large enough to cover both sides of cup to allow the dough to expand freely. Turn and press remaining salt overmixture.
Bake 25 to 30 minutes or until a knife inserted into center comes out clean. Cool completely in muffin pan on wire rack. If against a wire rack, slice muffin flat.
Good numbers. I felled some down the depot firing it. Its fun.
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