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 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
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
Step 2
Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 143 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 6% |
Cholesterol25mg | 8% |
Sodium228mg | 10% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 3% |
Total Sugars13g | |
Protein3g | |
Vitamin C2mg | 12% |
Calcium61mg | 5% |
Iron1mg | 4% |
Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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