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My review
Sweet Potato Zucchini Muffins
16
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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Ingredients
45 m servings 143Original recipe yields 16 servings (16 muffins)
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
- Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
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10/29/2013
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...