Ginger up your morning with muffins! These delicious Breakfast Muffins are a hearty mixture of 51% whole-wheat flour and 49% all-purpose flour paired with applesauce, carrots, ginger, and Greek yogurt.NSLP/SBP CREDITING INFORMATION1 muffin provides 1 oz equivalent grains.
Pour sugar and oil into a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX.For 50 servings, mix for 4 minutes. For 100 servings, mix for 8 minutes.
Slowly add eggs and yogurt. Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX.For 50 servings, mix for 6 minutes. For 100 servings, mix for 12 minutes.
Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice into mixer.
Add lemon zest, carrots, applesauce, and vanilla extract. Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX.For 50 servings, mix for 3–4 minutes. For 100 servings, mix for 5–6 minutes.
Lightly coat a muffin pan (20½” x 14”) with pan-release spray. Using a No. 16 scoop, portion ¼ cup (about 2¹⁄2 oz) muffin mixture into each muffin cup.For 50 servings, use 3 muffin pans. For 100 servings, use 5 muffin pans.
Bake:Conventional oven: 400 °F for 25–30 minutes. Convection oven: 375 °F for 20–25 minutes.
Serve 1 muffin.
Breakfast Muffins USDA Recipe for Schools
Amount Per Serving (1 muffin)
Calories 166Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Total Carbohydrates 29g10%
Dietary Fiber 1g4%
Total Sugars 15g17%
Vitamin D 13IU87%
Carrots: 1 lb 12 oz
Carrots: 3 lb 8 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.Cooking Process #2: Same Day Service.