sweet potato zucchini cinnamon swirl muffins
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. :)
yield
24 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For sweet potato zucchini cinnamon swirl muffins
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3 lgeggs
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1/2 csugar
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1/2 cdark brown sugar, firmly packed
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1/4 coil
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2 csweet potato, cooked, mashed and cooled
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1 tspvanilla extract
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2 cflour
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1 cflour, white whole wheat
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1 tspbaking soda
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1/2 tspbaking powder
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1/2 tspsalt
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1 1/2 tsppumpkin pie spice
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2 czucchini, shredded & squeezed to remove moisture
- CINNAMON SWIRL & TOPPING
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1/4 csugar
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1/4 cdark brown sugar
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1 Tbspcinnamon
How To Make sweet potato zucchini cinnamon swirl muffins
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1Blend eggs with sugars.
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2Add oil, vanilla & sweet potatoes mixing well
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3In a separate bowl place both flours, baking soda & powder, salt and pumpkin pie spice. Whisk together.
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4Add dry ingredients to the wet ingredients. Mix just till moistened. Fold in shredded zucchini.
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5In a small bowl mix sugars and cinnamon set aside.
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6Spray pans with non stick spray. 24 muffins. Pre-heat oven to 350 degrees.
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7If 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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