Berry Cornmeal Muffins State (Washington) Child Nutrition Agency Developed Recipe

Light and fluffy cornmeal muffins with sweet and sour berries.
NSLP/SBP CREDITING INFORMATION:
1 muffin provides 1 ¼ oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.5 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Berry-Cornmeal-Muffin.pdf

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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
                  *See Marketing Guide

                  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
                          *See Marketing Guide

                          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
                                  *See Marketing Guide

                                  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
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Berry Cornmeal Muffins State (Washington) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 muffin
                                          Calories 207 Calories from Fat 54
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 1g6%
                                          Cholesterol 43mg14%
                                          Sodium 179mg8%
                                          Potassium 256mg7%
                                          Total Carbohydrates 34g11%
                                          Dietary Fiber 2g8%
                                          Total Sugars 15g17%
                                          Protein 6g12%
                                          Vitamin C 1mg1%
                                          Vitamin D 32IU213%
                                          Calcium 106mg11%
                                          Iron 1mg6%
                                          Added Sugar 12g
                                          Vitamin A 60mcg
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Blueberries or huckleberries, frozen: 1 lb

                                          100 Servings:

                                          Blueberries or huckleberries, frozen: 2 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Muffins can be made ahead and stored in refrigerator or freezer until ready for service. Freeze muffins individually on sheet pan before transferring to a container for storage. Separate muffins to thaw prior to service.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:

                                          50 muffins

                                          About 8 lb 12 oz raw batter before cooking

                                          100 Servings:

                                          100 muffins

                                          About 17 lb 8 oz raw batter before cooking