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

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

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 10000g
*
*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