Butternut Muffin State (Pennsylvania) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Shredded butternut squash and fragrant spices give this muffin a unique and delicious flavor.
NSLP/SBP CREDITING INFORMATION:
1 muffin provides ⅛ cup red/orange vegetable, 1 oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3.34 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Pennsylvania-recipes/508_Pennsylvania-DOE-Butternut-Muffin-Recipe.pdf

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Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes

Ingredients
 

50 Servings

    Weight

    • 3 lb 10 oz *Butternut squash, shredded
    • 3 oz Margarine
    • - - Baking powder
    • - - Salt
    • - - Cinnamon, ground
    • 15 3/10 oz Brown sugar
    • 2⅘ oz Oats, instant
    • 1 lb 4 oz Whole wheat flour
    • 1 lb All-purpose flour, enriched
    • 5¼ oz Eggs, fresh, large, whole
    • - - Canola oil
    • - - Vanilla extract
    • - - Yogurt, vanilla, low-fat
    • - - Water, cold
    • - - Milk, 1%

    Measure

    • 3 qt *Butternut squash, shredded
    • ¼ cup 2 Tbsp Margarine
    • 2 Tbsp Baking powder
    • 1½ tsp Salt
    • 2 Tbsp Cinnamon, ground
    • 2 cups Brown sugar
    • 1 cup Oats, instant
    • 1 qt ½ cup Whole wheat flour
    • 3½ cups All-purpose flour, enriched
    • 3 eggs Eggs, fresh, large, whole
    • 1 cup Canola oil
    • 1 Tbsp 1 tsp Vanilla extract
    • 2 cups Yogurt, vanilla, low-fat
    • 1 cup Water, cold
    • 3 cups Milk, 1%

    100 Servings

      Weight

      • 7 lb 4 oz *Butternut squash, shredded
      • 6 oz Margarine
      • - - Baking powder
      • - - Salt
      • - - Cinnamon, ground
      • 1 lb 14⅗ oz Brown sugar
      • 5⅗ oz Oats, instant
      • 2 lb 8 oz Whole wheat flour
      • 2 lb All-purpose flour, enriched
      • 10½ oz Eggs, fresh, large, whole
      • - - Canola oil
      • - - Vanilla extract
      • - - Yogurt, vanilla, low-fat
      • - - Water, cold
      • - - Milk, 1%

      Measure

      • 1 gal 2 qt *Butternut squash, shredded
      • ¾ cup Margarine
      • ¼ cup Baking powder
      • 1 Tbsp Salt
      • 1 Tbsp 1 tsp Cinnamon, ground
      • 1 qt Brown sugar
      • 2 cups Oats, instant
      • 2 qt 1 cup Whole wheat flour
      • 1 qt 3 cups All-purpose flour, enriched
      • 6 eggs Eggs, fresh, large, whole
      • 2 cups Canola oil
      • 2 Tbsp 2 tsp Vanilla extract
      • 1 qt Yogurt, vanilla, low-fat
      • 2 cups Water, cold
      • 1 qt 2 cups Milk, 1%

      Quantity
       

      50 Servings

        Weight

        • 3 lb 10 oz *Butternut squash, shredded
        • 3 oz Margarine
        • - - Baking powder
        • - - Salt
        • - - Cinnamon, ground
        • 15 3/10 oz Brown sugar
        • 2⅘ oz Oats, instant
        • 1 lb 4 oz Whole wheat flour
        • 1 lb All-purpose flour, enriched
        • 5¼ oz Eggs, fresh, large, whole
        • - - Canola oil
        • - - Vanilla extract
        • - - Yogurt, vanilla, low-fat
        • - - Water, cold
        • - - Milk, 1%

        Measure

        • 3 qt *Butternut squash, shredded
        • ¼ cup 2 Tbsp Margarine
        • 2 Tbsp Baking powder
        • 1½ tsp Salt
        • 2 Tbsp Cinnamon, ground
        • 2 cups Brown sugar
        • 1 cup Oats, instant
        • 1 qt ½ cup Whole wheat flour
        • 3½ cups All-purpose flour, enriched
        • 3 eggs Eggs, fresh, large, whole
        • 1 cup Canola oil
        • 1 Tbsp 1 tsp Vanilla extract
        • 2 cups Yogurt, vanilla, low-fat
        • 1 cup Water, cold
        • 3 cups Milk, 1%

        100 Servings

          Weight

          • 7 lb 4 oz *Butternut squash, shredded
          • 6 oz Margarine
          • - - Baking powder
          • - - Salt
          • - - Cinnamon, ground
          • 1 lb 14⅗ oz Brown sugar
          • 5⅗ oz Oats, instant
          • 2 lb 8 oz Whole wheat flour
          • 2 lb All-purpose flour, enriched
          • 10½ oz Eggs, fresh, large, whole
          • - - Canola oil
          • - - Vanilla extract
          • - - Yogurt, vanilla, low-fat
          • - - Water, cold
          • - - Milk, 1%

          Measure

          • 1 gal 2 qt *Butternut squash, shredded
          • ¾ cup Margarine
          • ¼ cup Baking powder
          • 1 Tbsp Salt
          • 1 Tbsp 1 tsp Cinnamon, ground
          • 1 qt Brown sugar
          • 2 cups Oats, instant
          • 2 qt 1 cup Whole wheat flour
          • 1 qt 3 cups All-purpose flour, enriched
          • 6 eggs Eggs, fresh, large, whole
          • 2 cups Canola oil
          • 2 Tbsp 2 tsp Vanilla extract
          • 1 qt Yogurt, vanilla, low-fat
          • 2 cups Water, cold
          • 1 qt 2 cups Milk, 1%

          Ingredients
           

          50 Servings

            Weight

            • 3 lb 10 oz *Butternut squash, shredded
            • 3 oz Margarine
            • - - Baking powder
            • - - Salt
            • - - Cinnamon, ground
            • 15 3/10 oz Brown sugar
            • 2⅘ oz Oats, instant
            • 1 lb 4 oz Whole wheat flour
            • 1 lb All-purpose flour, enriched
            • 5¼ oz Eggs, fresh, large, whole
            • - - Canola oil
            • - - Vanilla extract
            • - - Yogurt, vanilla, low-fat
            • - - Water, cold
            • - - Milk, 1%

            Measure

            • 3 qt *Butternut squash, shredded
            • ¼ cup 2 Tbsp Margarine
            • 2 Tbsp Baking powder
            • 1½ tsp Salt
            • 2 Tbsp Cinnamon, ground
            • 2 cups Brown sugar
            • 1 cup Oats, instant
            • 1 qt ½ cup Whole wheat flour
            • 3½ cups All-purpose flour, enriched
            • 3 eggs Eggs, fresh, large, whole
            • 1 cup Canola oil
            • 1 Tbsp 1 tsp Vanilla extract
            • 2 cups Yogurt, vanilla, low-fat
            • 1 cup Water, cold
            • 3 cups Milk, 1%

            100 Servings

              Weight

              • 7 lb 4 oz *Butternut squash, shredded
              • 6 oz Margarine
              • - - Baking powder
              • - - Salt
              • - - Cinnamon, ground
              • 1 lb 14⅗ oz Brown sugar
              • 5⅗ oz Oats, instant
              • 2 lb 8 oz Whole wheat flour
              • 2 lb All-purpose flour, enriched
              • 10½ oz Eggs, fresh, large, whole
              • - - Canola oil
              • - - Vanilla extract
              • - - Yogurt, vanilla, low-fat
              • - - Water, cold
              • - - Milk, 1%

              Measure

              • 1 gal 2 qt *Butternut squash, shredded
              • ¾ cup Margarine
              • ¼ cup Baking powder
              • 1 Tbsp Salt
              • 1 Tbsp 1 tsp Cinnamon, ground
              • 1 qt Brown sugar
              • 2 cups Oats, instant
              • 2 qt 1 cup Whole wheat flour
              • 1 qt 3 cups All-purpose flour, enriched
              • 6 eggs Eggs, fresh, large, whole
              • 2 cups Canola oil
              • 2 Tbsp 2 tsp Vanilla extract
              • 1 qt Yogurt, vanilla, low-fat
              • 2 cups Water, cold
              • 1 qt 2 cups Milk, 1%

              Quantity
               

              50 Servings

                Weight

                • 3 lb 10 oz *Butternut squash, shredded
                • 3 oz Margarine
                • - - Baking powder
                • - - Salt
                • - - Cinnamon, ground
                • 15 3/10 oz Brown sugar
                • 2⅘ oz Oats, instant
                • 1 lb 4 oz Whole wheat flour
                • 1 lb All-purpose flour, enriched
                • 5¼ oz Eggs, fresh, large, whole
                • - - Canola oil
                • - - Vanilla extract
                • - - Yogurt, vanilla, low-fat
                • - - Water, cold
                • - - Milk, 1%

                Measure

                • 3 qt *Butternut squash, shredded
                • ¼ cup 2 Tbsp Margarine
                • 2 Tbsp Baking powder
                • 1½ tsp Salt
                • 2 Tbsp Cinnamon, ground
                • 2 cups Brown sugar
                • 1 cup Oats, instant
                • 1 qt ½ cup Whole wheat flour
                • 3½ cups All-purpose flour, enriched
                • 3 eggs Eggs, fresh, large, whole
                • 1 cup Canola oil
                • 1 Tbsp 1 tsp Vanilla extract
                • 2 cups Yogurt, vanilla, low-fat
                • 1 cup Water, cold
                • 3 cups Milk, 1%

                100 Servings

                  Weight

                  • 7 lb 4 oz *Butternut squash, shredded
                  • 6 oz Margarine
                  • - - Baking powder
                  • - - Salt
                  • - - Cinnamon, ground
                  • 1 lb 14⅗ oz Brown sugar
                  • 5⅗ oz Oats, instant
                  • 2 lb 8 oz Whole wheat flour
                  • 2 lb All-purpose flour, enriched
                  • 10½ oz Eggs, fresh, large, whole
                  • - - Canola oil
                  • - - Vanilla extract
                  • - - Yogurt, vanilla, low-fat
                  • - - Water, cold
                  • - - Milk, 1%

                  Measure

                  • 1 gal 2 qt *Butternut squash, shredded
                  • ¾ cup Margarine
                  • ¼ cup Baking powder
                  • 1 Tbsp Salt
                  • 1 Tbsp 1 tsp Cinnamon, ground
                  • 1 qt Brown sugar
                  • 2 cups Oats, instant
                  • 2 qt 1 cup Whole wheat flour
                  • 1 qt 3 cups All-purpose flour, enriched
                  • 6 eggs Eggs, fresh, large, whole
                  • 2 cups Canola oil
                  • 2 Tbsp 2 tsp Vanilla extract
                  • 1 qt Yogurt, vanilla, low-fat
                  • 2 cups Water, cold
                  • 1 qt 2 cups Milk, 1%
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb 10 oz *Butternut squash, shredded
                    • 3 oz Margarine
                    • - - Baking powder
                    • - - Salt
                    • - - Cinnamon, ground
                    • 15 3/10 oz Brown sugar
                    • 2⅘ oz Oats, instant
                    • 1 lb 4 oz Whole wheat flour
                    • 1 lb All-purpose flour, enriched
                    • 5¼ oz Eggs, fresh, large, whole
                    • - - Canola oil
                    • - - Vanilla extract
                    • - - Yogurt, vanilla, low-fat
                    • - - Water, cold
                    • - - Milk, 1%

                    Measure

                    • 3 qt *Butternut squash, shredded
                    • ¼ cup 2 Tbsp Margarine
                    • 2 Tbsp Baking powder
                    • 1½ tsp Salt
                    • 2 Tbsp Cinnamon, ground
                    • 2 cups Brown sugar
                    • 1 cup Oats, instant
                    • 1 qt ½ cup Whole wheat flour
                    • 3½ cups All-purpose flour, enriched
                    • 3 eggs Eggs, fresh, large, whole
                    • 1 cup Canola oil
                    • 1 Tbsp 1 tsp Vanilla extract
                    • 2 cups Yogurt, vanilla, low-fat
                    • 1 cup Water, cold
                    • 3 cups Milk, 1%

                    100 Servings

                      Weight

                      • 7 lb 4 oz *Butternut squash, shredded
                      • 6 oz Margarine
                      • - - Baking powder
                      • - - Salt
                      • - - Cinnamon, ground
                      • 1 lb 14⅗ oz Brown sugar
                      • 5⅗ oz Oats, instant
                      • 2 lb 8 oz Whole wheat flour
                      • 2 lb All-purpose flour, enriched
                      • 10½ oz Eggs, fresh, large, whole
                      • - - Canola oil
                      • - - Vanilla extract
                      • - - Yogurt, vanilla, low-fat
                      • - - Water, cold
                      • - - Milk, 1%

                      Measure

                      • 1 gal 2 qt *Butternut squash, shredded
                      • ¾ cup Margarine
                      • ¼ cup Baking powder
                      • 1 Tbsp Salt
                      • 1 Tbsp 1 tsp Cinnamon, ground
                      • 1 qt Brown sugar
                      • 2 cups Oats, instant
                      • 2 qt 1 cup Whole wheat flour
                      • 1 qt 3 cups All-purpose flour, enriched
                      • 6 eggs Eggs, fresh, large, whole
                      • 2 cups Canola oil
                      • 2 Tbsp 2 tsp Vanilla extract
                      • 1 qt Yogurt, vanilla, low-fat
                      • 2 cups Water, cold
                      • 1 qt 2 cups Milk, 1%

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb 10 oz *Butternut squash, shredded
                        • 3 oz Margarine
                        • - - Baking powder
                        • - - Salt
                        • - - Cinnamon, ground
                        • 15 3/10 oz Brown sugar
                        • 2⅘ oz Oats, instant
                        • 1 lb 4 oz Whole wheat flour
                        • 1 lb All-purpose flour, enriched
                        • 5¼ oz Eggs, fresh, large, whole
                        • - - Canola oil
                        • - - Vanilla extract
                        • - - Yogurt, vanilla, low-fat
                        • - - Water, cold
                        • - - Milk, 1%

                        Measure

                        • 3 qt *Butternut squash, shredded
                        • ¼ cup 2 Tbsp Margarine
                        • 2 Tbsp Baking powder
                        • 1½ tsp Salt
                        • 2 Tbsp Cinnamon, ground
                        • 2 cups Brown sugar
                        • 1 cup Oats, instant
                        • 1 qt ½ cup Whole wheat flour
                        • 3½ cups All-purpose flour, enriched
                        • 3 eggs Eggs, fresh, large, whole
                        • 1 cup Canola oil
                        • 1 Tbsp 1 tsp Vanilla extract
                        • 2 cups Yogurt, vanilla, low-fat
                        • 1 cup Water, cold
                        • 3 cups Milk, 1%

                        100 Servings

                          Weight

                          • 7 lb 4 oz *Butternut squash, shredded
                          • 6 oz Margarine
                          • - - Baking powder
                          • - - Salt
                          • - - Cinnamon, ground
                          • 1 lb 14⅗ oz Brown sugar
                          • 5⅗ oz Oats, instant
                          • 2 lb 8 oz Whole wheat flour
                          • 2 lb All-purpose flour, enriched
                          • 10½ oz Eggs, fresh, large, whole
                          • - - Canola oil
                          • - - Vanilla extract
                          • - - Yogurt, vanilla, low-fat
                          • - - Water, cold
                          • - - Milk, 1%

                          Measure

                          • 1 gal 2 qt *Butternut squash, shredded
                          • ¾ cup Margarine
                          • ¼ cup Baking powder
                          • 1 Tbsp Salt
                          • 1 Tbsp 1 tsp Cinnamon, ground
                          • 1 qt Brown sugar
                          • 2 cups Oats, instant
                          • 2 qt 1 cup Whole wheat flour
                          • 1 qt 3 cups All-purpose flour, enriched
                          • 6 eggs Eggs, fresh, large, whole
                          • 2 cups Canola oil
                          • 2 Tbsp 2 tsp Vanilla extract
                          • 1 qt Yogurt, vanilla, low-fat
                          • 2 cups Water, cold
                          • 1 qt 2 cups Milk, 1%
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb 10 oz *Butternut squash, shredded
                            • 3 oz Margarine
                            • - - Baking powder
                            • - - Salt
                            • - - Cinnamon, ground
                            • 15 3/10 oz Brown sugar
                            • 2⅘ oz Oats, instant
                            • 1 lb 4 oz Whole wheat flour
                            • 1 lb All-purpose flour, enriched
                            • 5¼ oz Eggs, fresh, large, whole
                            • - - Canola oil
                            • - - Vanilla extract
                            • - - Yogurt, vanilla, low-fat
                            • - - Water, cold
                            • - - Milk, 1%

                            Measure

                            • 3 qt *Butternut squash, shredded
                            • ¼ cup 2 Tbsp Margarine
                            • 2 Tbsp Baking powder
                            • 1½ tsp Salt
                            • 2 Tbsp Cinnamon, ground
                            • 2 cups Brown sugar
                            • 1 cup Oats, instant
                            • 1 qt ½ cup Whole wheat flour
                            • 3½ cups All-purpose flour, enriched
                            • 3 eggs Eggs, fresh, large, whole
                            • 1 cup Canola oil
                            • 1 Tbsp 1 tsp Vanilla extract
                            • 2 cups Yogurt, vanilla, low-fat
                            • 1 cup Water, cold
                            • 3 cups Milk, 1%

                            100 Servings

                              Weight

                              • 7 lb 4 oz *Butternut squash, shredded
                              • 6 oz Margarine
                              • - - Baking powder
                              • - - Salt
                              • - - Cinnamon, ground
                              • 1 lb 14⅗ oz Brown sugar
                              • 5⅗ oz Oats, instant
                              • 2 lb 8 oz Whole wheat flour
                              • 2 lb All-purpose flour, enriched
                              • 10½ oz Eggs, fresh, large, whole
                              • - - Canola oil
                              • - - Vanilla extract
                              • - - Yogurt, vanilla, low-fat
                              • - - Water, cold
                              • - - Milk, 1%

                              Measure

                              • 1 gal 2 qt *Butternut squash, shredded
                              • ¾ cup Margarine
                              • ¼ cup Baking powder
                              • 1 Tbsp Salt
                              • 1 Tbsp 1 tsp Cinnamon, ground
                              • 1 qt Brown sugar
                              • 2 cups Oats, instant
                              • 2 qt 1 cup Whole wheat flour
                              • 1 qt 3 cups All-purpose flour, enriched
                              • 6 eggs Eggs, fresh, large, whole
                              • 2 cups Canola oil
                              • 2 Tbsp 2 tsp Vanilla extract
                              • 1 qt Yogurt, vanilla, low-fat
                              • 2 cups Water, cold
                              • 1 qt 2 cups Milk, 1%

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb 10 oz *Butternut squash, shredded
                                • 3 oz Margarine
                                • - - Baking powder
                                • - - Salt
                                • - - Cinnamon, ground
                                • 15 3/10 oz Brown sugar
                                • 2⅘ oz Oats, instant
                                • 1 lb 4 oz Whole wheat flour
                                • 1 lb All-purpose flour, enriched
                                • 5¼ oz Eggs, fresh, large, whole
                                • - - Canola oil
                                • - - Vanilla extract
                                • - - Yogurt, vanilla, low-fat
                                • - - Water, cold
                                • - - Milk, 1%

                                Measure

                                • 3 qt *Butternut squash, shredded
                                • ¼ cup 2 Tbsp Margarine
                                • 2 Tbsp Baking powder
                                • 1½ tsp Salt
                                • 2 Tbsp Cinnamon, ground
                                • 2 cups Brown sugar
                                • 1 cup Oats, instant
                                • 1 qt ½ cup Whole wheat flour
                                • 3½ cups All-purpose flour, enriched
                                • 3 eggs Eggs, fresh, large, whole
                                • 1 cup Canola oil
                                • 1 Tbsp 1 tsp Vanilla extract
                                • 2 cups Yogurt, vanilla, low-fat
                                • 1 cup Water, cold
                                • 3 cups Milk, 1%

                                100 Servings

                                  Weight

                                  • 7 lb 4 oz *Butternut squash, shredded
                                  • 6 oz Margarine
                                  • - - Baking powder
                                  • - - Salt
                                  • - - Cinnamon, ground
                                  • 1 lb 14⅗ oz Brown sugar
                                  • 5⅗ oz Oats, instant
                                  • 2 lb 8 oz Whole wheat flour
                                  • 2 lb All-purpose flour, enriched
                                  • 10½ oz Eggs, fresh, large, whole
                                  • - - Canola oil
                                  • - - Vanilla extract
                                  • - - Yogurt, vanilla, low-fat
                                  • - - Water, cold
                                  • - - Milk, 1%

                                  Measure

                                  • 1 gal 2 qt *Butternut squash, shredded
                                  • ¾ cup Margarine
                                  • ¼ cup Baking powder
                                  • 1 Tbsp Salt
                                  • 1 Tbsp 1 tsp Cinnamon, ground
                                  • 1 qt Brown sugar
                                  • 2 cups Oats, instant
                                  • 2 qt 1 cup Whole wheat flour
                                  • 1 qt 3 cups All-purpose flour, enriched
                                  • 6 eggs Eggs, fresh, large, whole
                                  • 2 cups Canola oil
                                  • 2 Tbsp 2 tsp Vanilla extract
                                  • 1 qt Yogurt, vanilla, low-fat
                                  • 2 cups Water, cold
                                  • 1 qt 2 cups Milk, 1%
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb 10 oz *Butternut squash, shredded
                                    • 3 oz Margarine
                                    • - - Baking powder
                                    • - - Salt
                                    • - - Cinnamon, ground
                                    • 15 3/10 oz Brown sugar
                                    • 2⅘ oz Oats, instant
                                    • 1 lb 4 oz Whole wheat flour
                                    • 1 lb All-purpose flour, enriched
                                    • 5¼ oz Eggs, fresh, large, whole
                                    • - - Canola oil
                                    • - - Vanilla extract
                                    • - - Yogurt, vanilla, low-fat
                                    • - - Water, cold
                                    • - - Milk, 1%

                                    Measure

                                    • 3 qt *Butternut squash, shredded
                                    • ¼ cup 2 Tbsp Margarine
                                    • 2 Tbsp Baking powder
                                    • 1½ tsp Salt
                                    • 2 Tbsp Cinnamon, ground
                                    • 2 cups Brown sugar
                                    • 1 cup Oats, instant
                                    • 1 qt ½ cup Whole wheat flour
                                    • 3½ cups All-purpose flour, enriched
                                    • 3 eggs Eggs, fresh, large, whole
                                    • 1 cup Canola oil
                                    • 1 Tbsp 1 tsp Vanilla extract
                                    • 2 cups Yogurt, vanilla, low-fat
                                    • 1 cup Water, cold
                                    • 3 cups Milk, 1%

                                    100 Servings

                                      Weight

                                      • 7 lb 4 oz *Butternut squash, shredded
                                      • 6 oz Margarine
                                      • - - Baking powder
                                      • - - Salt
                                      • - - Cinnamon, ground
                                      • 1 lb 14⅗ oz Brown sugar
                                      • 5⅗ oz Oats, instant
                                      • 2 lb 8 oz Whole wheat flour
                                      • 2 lb All-purpose flour, enriched
                                      • 10½ oz Eggs, fresh, large, whole
                                      • - - Canola oil
                                      • - - Vanilla extract
                                      • - - Yogurt, vanilla, low-fat
                                      • - - Water, cold
                                      • - - Milk, 1%

                                      Measure

                                      • 1 gal 2 qt *Butternut squash, shredded
                                      • ¾ cup Margarine
                                      • ¼ cup Baking powder
                                      • 1 Tbsp Salt
                                      • 1 Tbsp 1 tsp Cinnamon, ground
                                      • 1 qt Brown sugar
                                      • 2 cups Oats, instant
                                      • 2 qt 1 cup Whole wheat flour
                                      • 1 qt 3 cups All-purpose flour, enriched
                                      • 6 eggs Eggs, fresh, large, whole
                                      • 2 cups Canola oil
                                      • 2 Tbsp 2 tsp Vanilla extract
                                      • 1 qt Yogurt, vanilla, low-fat
                                      • 2 cups Water, cold
                                      • 1 qt 2 cups Milk, 1%

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb 10 oz *Butternut squash, shredded
                                        • 3 oz Margarine
                                        • - - Baking powder
                                        • - - Salt
                                        • - - Cinnamon, ground
                                        • 15 3/10 oz Brown sugar
                                        • 2⅘ oz Oats, instant
                                        • 1 lb 4 oz Whole wheat flour
                                        • 1 lb All-purpose flour, enriched
                                        • 5¼ oz Eggs, fresh, large, whole
                                        • - - Canola oil
                                        • - - Vanilla extract
                                        • - - Yogurt, vanilla, low-fat
                                        • - - Water, cold
                                        • - - Milk, 1%

                                        Measure

                                        • 3 qt *Butternut squash, shredded
                                        • ¼ cup 2 Tbsp Margarine
                                        • 2 Tbsp Baking powder
                                        • 1½ tsp Salt
                                        • 2 Tbsp Cinnamon, ground
                                        • 2 cups Brown sugar
                                        • 1 cup Oats, instant
                                        • 1 qt ½ cup Whole wheat flour
                                        • 3½ cups All-purpose flour, enriched
                                        • 3 eggs Eggs, fresh, large, whole
                                        • 1 cup Canola oil
                                        • 1 Tbsp 1 tsp Vanilla extract
                                        • 2 cups Yogurt, vanilla, low-fat
                                        • 1 cup Water, cold
                                        • 3 cups Milk, 1%

                                        100 Servings

                                          Weight

                                          • 7 lb 4 oz *Butternut squash, shredded
                                          • 6 oz Margarine
                                          • - - Baking powder
                                          • - - Salt
                                          • - - Cinnamon, ground
                                          • 1 lb 14⅗ oz Brown sugar
                                          • 5⅗ oz Oats, instant
                                          • 2 lb 8 oz Whole wheat flour
                                          • 2 lb All-purpose flour, enriched
                                          • 10½ oz Eggs, fresh, large, whole
                                          • - - Canola oil
                                          • - - Vanilla extract
                                          • - - Yogurt, vanilla, low-fat
                                          • - - Water, cold
                                          • - - Milk, 1%

                                          Measure

                                          • 1 gal 2 qt *Butternut squash, shredded
                                          • ¾ cup Margarine
                                          • ¼ cup Baking powder
                                          • 1 Tbsp Salt
                                          • 1 Tbsp 1 tsp Cinnamon, ground
                                          • 1 qt Brown sugar
                                          • 2 cups Oats, instant
                                          • 2 qt 1 cup Whole wheat flour
                                          • 1 qt 3 cups All-purpose flour, enriched
                                          • 6 eggs Eggs, fresh, large, whole
                                          • 2 cups Canola oil
                                          • 2 Tbsp 2 tsp Vanilla extract
                                          • 1 qt Yogurt, vanilla, low-fat
                                          • 2 cups Water, cold
                                          • 1 qt 2 cups Milk, 1%
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven to 375 ºF.
                                          • In a large sauce pan, sauté the butternut squash in the margarine until soft, not mushy. Set sautéed squash to the side.
                                          • In a large bowl, stir together the baking powder, salt, ground cinnamon, brown sugar, instant oats, and flour. Make a well in the center.
                                          • In a separate bowl, beat eggs. Stir in canola oil, vanilla extract, yogurt, water, and milk. Pour all at once into the well in the dry ingredients. Mix quickly with a fork until the batter is moist, but do not beat. The batter will be lumpy.
                                          • Save ½ cup (for 50 servings) or 1 cup (for 100 servings) of butternut squash to top the muffins. Fold the remaining butternut squash into muffin batter with a spatula. Pour the batter into paper-lined muffin pans. Bake for 20 minutes. (If using a convection oven, fan speed should be set on low.)
                                          • Remove muffins from the oven. Evenly distribute remaining butternut squash on top of each muffin.
                                          • Place back in the oven for 2 minutes.
                                          • Remove muffins from the oven and allow them to cool for about 5 minutes in the pan, then remove from pan. Muffins can be served warm or at room temperature.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Butternut Muffin State (Pennsylvania) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 muffin
                                          Calories 185 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 1g6%
                                          Cholesterol 11mg4%
                                          Sodium 190mg8%
                                          Potassium 90mg3%
                                          Total Carbohydrate 29g10%
                                          Dietary Fiber 2g8%
                                          Total Sugars 11g12%
                                          Protein 4g8%
                                          Calcium 37mg4%
                                          Iron 1mg6%
                                          Added Sugar 1g
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Butternut squash: 4 lb 5 oz
                                          100 Servings:
                                          Butternut squash: 8 lb 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Use a peeler to peel the butternut squash. Use a box shredder or food processor to shred the butternut squash.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          50 muffins
                                          About 9 lb 1 oz
                                          100 Servings:
                                          100 muffins
                                          About 18 lb 2 oz