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4.20 from 5 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast, Lunch
Conventional Meal Category: Side Dish, Vegetarian, Main Dish (Entrée), Bread, Whole Grain-Rich
Program Meal Component: Grains
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 207

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

      -

      50 Servings

        Weight

        • 1 lb 8 oz Flour, whole wheat
        • 1 lb 2 oz Cornmeal, 100% whole grain, yellow
        • 1 lb 2 oz Brown sugar, light, soft, without clumps
        • 1 oz Baking powder
        • ½ oz Baking soda
        • - - Salt, kosher
        • 8 oz Instant powdered milk, nonfat
        • 1 lb 4 oz Liquid egg
        • 8 oz Oil, vegetable
        • 1 lb 12 oz Water
        • 1 oz Vanilla extract
        • 4 oz Lemon juice
        • 1 lb *Frozen huckleberries or blueberries
        • - - Muffin Topping
        • 3 ½ oz Brown sugar, light, soft, without clumps
        • - - Lemon zest

        Measure

        • 3 ¾ cups Flour, whole wheat
        • 2 ¾ cups Cornmeal, 100% whole grain, yellow
        • 3 cups Brown sugar, light, soft, without clumps
        • 2 Tbsp Baking powder
        • 1 Tbsp Baking soda
        • ½ Tbsp Salt, kosher
        • 2 cups Instant powdered milk, nonfat
        • 2 ½ cups Liquid egg
        • 1 cup Oil, vegetable
        • 3 ½ cups Water
        • 1 Tbsp Vanilla extract
        • ½ cup 1 tsp Lemon juice
        • 3 cups *Frozen huckleberries or blueberries
        • - - Muffin Topping
        • ½ cup 1 tsp Brown sugar, light, soft, without clumps
        • ½ cup Lemon zest

        100 Servings

          Weight

          • 3 lb Flour, whole wheat
          • 2 lb 3 oz Cornmeal, 100% whole grain, yellow
          • 2 lb 5 oz Brown sugar, light, soft, without clumps
          • 2 oz Baking powder
          • 1 oz Baking powder
          • - - Salt, kosher
          • 1 lb Instant powdered milk, nonfat
          • 2 lb 8 oz Liquid egg
          • 1 lb Oil, vegetable
          • 3 lb 8 oz Water
          • 2 oz Vanilla extract
          • 8 oz Lemon juice
          • 2 lb *Frozen huckleberries or blueberries
          • - - Muffin Topping
          • 6 ¾ oz Brown sugar, light, soft, without clumps
          • - - Lemon zest

          Measure

          • 1 qt 3 ½ cups Flour, whole wheat
          • 1 qt 1 ½ cups Cornmeal, 100% whole grain, yellow
          • 1 qt 2 cups Brown sugar, light, soft, without clumps
          • ¼ cup Baking powder
          • 2 Tbsp Baking soda
          • 1 Tbsp Salt, kosher
          • 1 qt Instant powdered milk, nonfat
          • 1 qt 1 cup Liquid egg
          • 2 cups Oil, vegetable
          • 1 qt 3 cups Water
          • 2 Tbsp Vanilla extract
          • 1 cup 2 tsp Lemon juice
          • 1 qt 2 cups *Frozen huckleberries or blueberries
          • - - Muffin Topping
          • 1 cup 2 tsp Brown sugar, light, soft, without clumps
          • 1 cup Lemon zest

          Instructions

          • Preheat conventional oven to 325 °F or convection oven to 300 °F.
          • In the bowl of a mixer fitted with a paddle attachment, add the flour, corn meal, brown sugar, baking powder, baking soda, salt, and powdered milk. Mix on low until combined.
            For 50 servings, use an 8 qt or larger countertop mixer.
            For 100 servings, use a 20 qt or larger floor mixer.
          • Add the eggs, oil, water, vanilla extract, and lemon juice to the dry ingredients and mix on low speed until well combined. The mixture should have a thick consistency with no lumps.
          • Remove paddle from mixer and fold berries into the batter, gently mixing by hand until berries are well incorporated.
          • Spray muffin tins with nonstick spray. Using a No. 12 scoop, fill each muffin tin ⅔ full.
          • Mix brown sugar and lemon zest together in a small bowl.
          • Sprinkle brown sugar/lemon zest mixture on top of each muffin.
          • Bake muffins in a conventional oven at 325 °F or convection oven at 300 °F at low fan speed for 15-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
          • Serving size – 1 muffin.

          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

          Nutrition

          Serving: 1muffin | Calories: 207 | Total Carbohydrate: 34g | Protein: 6g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 179mg | Potassium: 256mg | Dietary Fiber: 2g | Total Sugars: 15g | Vitamin C: 1mg | Vitamin D: 32IU | Calcium: 106mg | Iron: 1mg | Added Sugar: 12g | Vitamin A: 60mcg