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Sweet Potato Zucchini Muffins

Sheryl Shatswell Carnes

"Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!"
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45 m servings 143 cals
Original recipe yields 16 servings (16 muffins)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
  2. Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
  3. Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
  4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Nutrition Facts

Per Serving: 143 calories; 4.6 g fat; 23.5 g carbohydrates; 2.7 g protein; 24 mg cholesterol; 228 mg sodium. Full nutrition

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Read all reviews 2
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I wanted to like this recipe. An actual measurement of mashed sweet potato and shredded zucchini would be much more helpful. I added approximately one cup of mashed sweet potato (that I had mic...

The recipe was very good! I did modify it a bit because the sweet potato & zucchini were not measured, I used about 2 1/4 C Sweet Potato and 1 1/2 C Zucchini and added another cup of Bisquick. C...