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

Age Group: Ages 6-18
Serving Size: 50-100
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.
4.20 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Berry-Cornmeal-Muffin.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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 Carbohydrate 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