“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!” - by smcarnes
Ingredients
Adjust Servings
Original recipe yields 16 muffins
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 143 cal
- 7%
- Fat
- 4.6 g
- 7%
- Carbs
- 23.5 g
- 8%
Based on a 2,000 calorie diet
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