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Vegan
Ingredients 0/11
What Makes This Recipe Special
Chef Tips
- Use room temperature ingredients to help the batter mix evenly and rise well.
- Check muffins with a toothpick inserted in the center; it should come out clean when they are done.
Step 1
Warm your oven to 375°F (190°C) and give your muffin tin a quick spray with cooking spray to keep the muffins from sticking. Pop the sweet potato in the microwave and cook it for about 6 minutes, or until it’s soft. Once it’s cool enough to handle, peel off the skin and chop it into small pieces, then toss them into a large mixing bowl.
Step 2
Add the biscuit mix, brown sugar, milk, grated zucchini, eggs, melted margarine, cinnamon, vanilla, and nutmeg to the bowl with the sweet potato. Stir everything together until it’s well combined. Scoop about 1/3 cup of the batter into each muffin cup, filling them evenly.
Step 3
Bake the muffins in the oven for 25 to 30 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Let them cool for a few minutes before enjoying!
Best Serving Ideas
How To Store For Later
