Sweet Potato Zucchini Muffins recipe
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- 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
Nutrition Info
- 143.2 caloriescarbohydrate: 23.5 gcholesterol: 24.5 mgfat: 4.6 gfiber: 0.8 gprotein: 2.7 gsaturatedFat: 1.2 gservingSize: -sodium: 228.4 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Zucchini Muffins
Directions
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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.