inspired by the zucchini bread from Starbucks®. I reasoned that sweet potatoes would go well with zucchini. Simply put, this is a delicious breakfast treat that even youngsters will love. Serve with some syrup and butter. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- cooking spray
- 1 sweet potato
- 2 cups biscuit mix (such as Pioneer®)
- 1 ¼ cups brown sugar
- 1 cup milk
- 1 zucchini, grated
- 2 eggs
- 2 tablespoons margarine
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract, or to taste
- 1 pinch ground nutmeg
Instructions
- 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 Facts
| Calories | 143 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 228 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made these muffins today, and everyone in my house really enjoyed them, especially with butter on them. The only change I made from the recipe was that I peeled the sweet potato before I microwaved it so that it wasn’t too hot to the touch. They turned out really good, not too sweet, just right! I will definitely make these again.
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. Cooking time 25 minutes. I also used both a muffin tin and silicon cups sprayed with Pam and had no trouble with removing muffins from either!
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 microwaved the day before) and about 1 cup of shredded zucchini. When the ingredients were all mixed together, the batter was far too thin as compared to other muffins I’ve made before. I added about 1/4 cup of old fashioned oats to try to soak up some of the liquid. I ended up with 12 muffins which stuck to the liners and a small mini loaf. The texture of the final product is very spongy. They are very sweet. I hope that my husband’s coworkers who will eat anything will eat these. Sorry, I won’t make these again.