Recipe by Sheryl Shatswell Carnes
"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. 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.
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!
* 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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