Berry Cornmeal Muffins -
State (Washington) Child Nutrition Agency Developed Recipe for Schools
Ingredients
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Quantity
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Ingredients
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Quantity
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Ingredients
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Quantity
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Ingredients
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Quantity
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Ingredients
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Quantity
50 Servings
Weight
- 1 lb 8 oz Flour, whole wheat
- 1 lb 2 oz Cornmeal, 100% whole grain, yellow
- 1 lb 2 oz Brown sugar, light, soft, without clumps
- 1 oz Baking powder
- ½ oz Baking soda
- - - Salt, kosher
- 8 oz Instant powdered milk, nonfat
- 1 lb 4 oz Liquid egg
- 8 oz Oil, vegetable
- 1 lb 12 oz Water
- 1 oz Vanilla extract
- 4 oz Lemon juice
- 1 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 3 ½ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 3 ¾ cups Flour, whole wheat
- 2 ¾ cups Cornmeal, 100% whole grain, yellow
- 3 cups Brown sugar, light, soft, without clumps
- 2 Tbsp Baking powder
- 1 Tbsp Baking soda
- ½ Tbsp Salt, kosher
- 2 cups Instant powdered milk, nonfat
- 2 ½ cups Liquid egg
- 1 cup Oil, vegetable
- 3 ½ cups Water
- 1 Tbsp Vanilla extract
- ½ cup 1 tsp Lemon juice
- 3 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- ½ cup 1 tsp Brown sugar, light, soft, without clumps
- ½ cup Lemon zest
100 Servings
Weight
- 3 lb Flour, whole wheat
- 2 lb 3 oz Cornmeal, 100% whole grain, yellow
- 2 lb 5 oz Brown sugar, light, soft, without clumps
- 2 oz Baking powder
- 1 oz Baking powder
- - - Salt, kosher
- 1 lb Instant powdered milk, nonfat
- 2 lb 8 oz Liquid egg
- 1 lb Oil, vegetable
- 3 lb 8 oz Water
- 2 oz Vanilla extract
- 8 oz Lemon juice
- 2 lb *Frozen huckleberries or blueberries
- - - Muffin Topping
- 6 ¾ oz Brown sugar, light, soft, without clumps
- - - Lemon zest
Measure
- 1 qt 3 ½ cups Flour, whole wheat
- 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
- 1 qt 2 cups Brown sugar, light, soft, without clumps
- ¼ cup Baking powder
- 2 Tbsp Baking soda
- 1 Tbsp Salt, kosher
- 1 qt Instant powdered milk, nonfat
- 1 qt 1 cup Liquid egg
- 2 cups Oil, vegetable
- 1 qt 3 cups Water
- 2 Tbsp Vanilla extract
- 1 cup 2 tsp Lemon juice
- 1 qt 2 cups *Frozen huckleberries or blueberries
- - - Muffin Topping
- 1 cup 2 tsp Brown sugar, light, soft, without clumps
- 1 cup Lemon zest
Instructions
- Preheat conventional oven to 325 °F or convection oven to 300 °F.
- In the bowl of a mixer fitted with a paddle attachment, add the flour, corn meal, brown sugar, baking powder, baking soda, salt, and powdered milk. Mix on low until combined.For 50 servings, use an 8 qt or larger countertop mixer. For 100 servings, use a 20 qt or larger floor mixer.
- Add the eggs, oil, water, vanilla extract, and lemon juice to the dry ingredients and mix on low speed until well combined. The mixture should have a thick consistency with no lumps.
- Remove paddle from mixer and fold berries into the batter, gently mixing by hand until berries are well incorporated.
- Spray muffin tins with nonstick spray. Using a No. 12 scoop, fill each muffin tin ⅔ full.
- Mix brown sugar and lemon zest together in a small bowl.
- Sprinkle brown sugar/lemon zest mixture on top of each muffin.
- Bake muffins in a conventional oven at 325 °F or convection oven at 300 °F at low fan speed for 15-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Serving size – 1 muffin.
Nutrition INFORMATION
State (Washington) Child Nutrition Agency Developed Recipe for Schools