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Ingredients45 m servings 143 cals
Original recipe yields 16 servings (16 muffins)
- 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.
Per Serving: 143 calories; 4.6 g fat; 23.5 g carbohydrates; 2.7 g protein; 24 mg cholesterol; 228 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...