SWEET POTATO ZUCCHINI MUFFINS

Sweet Potato Zucchini Muffins image

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!

Provided by Sheryl Carnes

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 45m

Yield 16

Number Of Ingredients 11

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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

Steps:

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 143.2 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 12.6 g