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!
Ingredients
- cooking spray
- 1 sweet potato
- 2 cups biscuit mix , such as Pioneer®
- 1.25 cups brown sugar
- 1 cup milk
- 1 zucchini , grated
- 2 eggs
- 2 tablespoons margarine
- 2 teaspoons ground cinnamon
- 0.5 teaspoons vanilla extract , or to taste
- 1 pinch ground nutmeg
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
-
2
Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
-
3
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.
-
4
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts
Per serving
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