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4.25 from 8 votes

Harvest Muffin State (Michigan) Child Nutrition Agency Developed Recipe

Whole wheat muffin with apple and sweet potato chunks. Nutrition boosted with pureed navy beans.
NSLP/SBP CREDITING INFORMATION:
1 muffin provides 1 oz equivalent grains and ⅛ cup beans and peas (legumes).
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Michigan Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course
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)
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Beans and Peas (Legumes)
Meal Service Temperature: Cold
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 149

Ingredients

50 Servings

    Weight

    • 3 lb Beans, navy, canned, drained
    • - - Milk, 1%, white
    • 1 lb 14 oz Flour, whole wheat
    • - - Baking soda
    • - - Cinnamon, ground
    • - - Salt
    • - - Allspice
    • - - Cloves, ground
    • 5 oz *Sweet potatoes, fresh, peeled and shredded
    • 1 lb *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
    • 3 oz Sweet potato puree (see Notes below)
    • 12 oz Sugar, granulated
    • 12 oz Sugar, brown, packed
    • - - Eggs
    • - - Vanilla extract

    Measure

    • 1 qt 3 cups Beans, navy, canned, drained
    • 1 cup 2 Tbsp Milk, 1%, white
    • 1 qt 3 ½ cups Flour, whole wheat
    • 1 Tbsp 1 ½ tsp Baking soda
    • 1 Tbsp 1 ½ tsp Cinnamon, ground
    • 1 Tbsp Salt
    • 1 tsp Allspice
    • 1 tsp Cloves, ground
    • 1 ½ cups *Sweet potatoes, fresh, peeled and shredded
    • 1 qt ¾ cups *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
    • ⅓ cup Sweet potato puree (see Notes below)
    • 1 ½ cups Sugar, granulated
    • 1 ½ cups Sugar, brown, packed
    • 5 each Eggs
    • 2 Tbsp Vanilla extract

    100 Servings

      Weight

      •  6  lb Beans, navy, canned, drained
      • - - Milk, 1%, white
      • 3 lb 12 oz Flour, whole wheat
      • - - Baking soda
      • - - Cinnamon, ground
      • - - Salt
      • - - Allspice
      • - - Cloves, ground
      • 10 oz *Sweet potatoes, fresh, peeled and shredded
      • 2 lb *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
      • 6 oz Sweet potato puree (see Notes below)
      • 1 lb 8 oz Sugar, granulated
      • 1 lb 8 oz Sugar, brown, packed
      • - - Eggs
      • - - Vanilla extract

      Measure

      • 3 qt 2 cups Beans, navy, canned, drained
      • 2 ¼ cups Milk, 1%, white
      • 3 qt 3 cups Flour, whole wheat
      • 3 Tbsp Baking soda
      • 3 Tbsp Cinnamon, ground
      • 2 Tbsp Salt
      • 2 tsp Allspice
      • 2 tsp Cloves, ground
      • 3 cups *Sweet potatoes, fresh, peeled and shredded
      • 2 qt 1 ½ cups *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
      • ⅔ cup Sweet potato puree (see Notes below)
      • 3 cups Sugar, granulated
      • 3 cups Sugar, brown, packed
      • 10 each Eggs
      • ¼ cup Vanilla extract

      -

      50 Servings

        Weight

        • 3 lb Beans, navy, canned, drained
        • - - Milk, 1%, white
        • 1 lb 14 oz Flour, whole wheat
        • - - Baking soda
        • - - Cinnamon, ground
        • - - Salt
        • - - Allspice
        • - - Cloves, ground
        • 5 oz *Sweet potatoes, fresh, peeled and shredded
        • 1 lb *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
        • 3 oz Sweet potato puree (see Notes below)
        • 12 oz Sugar, granulated
        • 12 oz Sugar, brown, packed
        • - - Eggs
        • - - Vanilla extract

        Measure

        • 1 qt 3 cups Beans, navy, canned, drained
        • 1 cup 2 Tbsp Milk, 1%, white
        • 1 qt 3 ½ cups Flour, whole wheat
        • 1 Tbsp 1 ½ tsp Baking soda
        • 1 Tbsp 1 ½ tsp Cinnamon, ground
        • 1 Tbsp Salt
        • 1 tsp Allspice
        • 1 tsp Cloves, ground
        • 1 ½ cups *Sweet potatoes, fresh, peeled and shredded
        • 1 qt ¾ cups *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
        • ⅓ cup Sweet potato puree (see Notes below)
        • 1 ½ cups Sugar, granulated
        • 1 ½ cups Sugar, brown, packed
        • 5 each Eggs
        • 2 Tbsp Vanilla extract

        100 Servings

          Weight

          •  6  lb Beans, navy, canned, drained
          • - - Milk, 1%, white
          • 3 lb 12 oz Flour, whole wheat
          • - - Baking soda
          • - - Cinnamon, ground
          • - - Salt
          • - - Allspice
          • - - Cloves, ground
          • 10 oz *Sweet potatoes, fresh, peeled and shredded
          • 2 lb *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
          • 6 oz Sweet potato puree (see Notes below)
          • 1 lb 8 oz Sugar, granulated
          • 1 lb 8 oz Sugar, brown, packed
          • - - Eggs
          • - - Vanilla extract

          Measure

          • 3 qt 2 cups Beans, navy, canned, drained
          • 2 ¼ cups Milk, 1%, white
          • 3 qt 3 cups Flour, whole wheat
          • 3 Tbsp Baking soda
          • 3 Tbsp Cinnamon, ground
          • 2 Tbsp Salt
          • 2 tsp Allspice
          • 2 tsp Cloves, ground
          • 3 cups *Sweet potatoes, fresh, peeled and shredded
          • 2 qt 1 ½ cups *Apples, fresh, peeled, cored, and diced (Granny Smith or Honeycrisp)
          • ⅔ cup Sweet potato puree (see Notes below)
          • 3 cups Sugar, granulated
          • 3 cups Sugar, brown, packed
          • 10 each Eggs
          • ¼ cup Vanilla extract

          Instructions

          • Preheat conventional oven to 375 °F or convection oven (low fan) to 350 °F.
          • Combine drained beans and milk in food processor until smooth.
            Critical Control Point: Hold at 41 °F or below in large mixing bowl.
          • In a separate large mixing bowl combine flour, baking soda, cinnamon, salt, allspice, and cloves. Set aside.
          • Line muffin tins (50 or 100) with paper liners and spray lightly with cooking spray.
          • Combine prepared sweet potato, sugars, eggs, and vanilla extract with bean and milk mixture from Step 2. Blend well either in large food processor or with mixer on speed #1.
          • Add dry ingredients from Step 3. Mix until all ingredients are moist forming a stiff batter.
          • Fold in shredded sweet potatoes and diced apples.
          • Fill muffin tins using a level No. 12 scoop (⅓ cup).
          • Bake 18-20 minutes or until toothpick comes out clean.
          • Remove muffins from pan and cool on wire rack.
          • Serve 1 muffin warm or at room temperature.
            Critical Control Point: Hold leftover muffins at 41 °F or below due to content of cooked fruit.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Pureed beans cannot count towards Meats/Meat Alternates, only Vegetables in muffins.
          Optional - use canned sweet potatoes or roast your own and puree. If roasting your own, purchase 15 ½ oz for 50 servings and 1 lb 15 oz for 100 servings.
          Cooking Process #3: Complex

          Nutrition

          Serving: 1muffin | Calories: 149 | Total Carbohydrate: 32g | Protein: 5g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 19mg | Sodium: 294mg | Dietary Fiber: 4g | Total Sugars: 14g | Calcium: 42mg | Iron: 1mg