Sweet Potato Zucchini Cinnamon Swirl Muffins

Katie Heuer

By
@Humbug

I saw a recipe for pumpkin, zucchini cinnamon swirl muffins that looked and sounded good till I read the ingredient list. To much sugar and oil. So I decided to make my own version with what ai had on hand. I am happy with the result. I would like it to be a little less dense. But not sure on how to make that happen yet. Suggestion welcomed. :)


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Rating:

Serves:

24

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 large
eggs
1/2 c
sugar
1/2 c
dark brown sugar, firmly packed
1/4 c
oil
2 c
sweet potato, cooked, mashed and cooled
1 tsp
vanilla extract
2 c
flour
1 c
flour, white whole wheat
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 1/2 tsp
pumpkin pie spice
2 c
zucchini, shredded & squeezed to remove moisture

CINNAMON SWIRL & TOPPING

1/4 c
sugar
1/4 c
dark brown sugar
1 Tbsp
cinnamon

Directions Step-By-Step

1
Blend eggs with sugars.
2
Add oil, vanilla & sweet potatoes mixing well
3
In a separate bowl place both flours, baking soda & powder, salt and pumpkin pie spice. Whisk together.
4
Add dry ingredients to the wet ingredients. Mix just till moistened. Fold in shredded zucchini.
5
In a small bowl mix sugars and cinnamon set aside.
6
Spray pans with non stick spray. 24 muffins. Pre-heat oven to 350 degrees.
7
If using paper cup liners also spray with non stick spray. Fill muffin cups with 1 1/2 tablespoons batter, sprinkle a good amount of Cinnamon Sugar mixture, top with another 1 1/2 tablespoons of batter, lightly sprinkle with more Cinnamon Sugar. Bake Muffins for 15-20 minutes or till toothpick comes out clean.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy