Recipe by smcarnes
"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!"
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biscuit mix (such as Pioneer®)
1 1/4 cups
vanilla extract, or to taste
I wanted to like this recipe but I could tell by looking at it there are so many things wrong. Saying to add one sweet potato and one zucchini shredded can lead to so many different results. 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 comparable to a sponge. 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Zucchini Muffins
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 41
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