Breakfast Muffins USDA Recipe for Child Care Centers
Ginger up your morning with muffins! These delicious Breakfast Muffins are a hearty mixture of 51% whole-wheat flour and 49% all-purpose flour paired with applesauce, carrots, ginger, and Greek yogurt.CACFP CREDITING INFORMATION 1 muffin provides 1 oz equivalent grains.
25 Servings
Calories: 166
Ingredients
25 Servings
Weight
- 12 oz Sugar
- - - Canola oil
- 10 oz Frozen eggs whole, thawed
- 8 oz Non-fat Greek yogurt, plain
- 8 oz Whole-wheat flour
- 7 oz Enriched all purpose flour
- - - Baking soda
- - - Baking powder
- - - Salt
- - - Ground ginger
- - - Ground cloves
- - - Orange juice, chilled
- - - Lemon zest
- 7 oz *Fresh carrots, shredded
- 4¹⁄2 oz Canned applesauce, unsweetened
- - - Vanilla extract
Measure
- 1¹⁄2 cups Sugar
- 1⁄4 cup Canola oil
- 1¹⁄8 cups Frozen eggs whole, thawed
- 1 cup Non-fat Greek yogurt, plain
- 1³⁄4 cup 1³⁄4 tsp Whole-wheat flour
- 1¹⁄2 cup 1 Tbsp Enriched all purpose flour
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1⁄2 tsp Salt
- 1 tsp Ground ginger
- 1⁄2 tsp Ground cloves
- ³⁄4 cup Orange juice, chilled
- 2 Tbsp Lemon zest
- 2 cups 2 Tbsp ¹⁄3 tsp *Fresh carrots, shredded
- 1⁄2 cup Canned applesauce, unsweetened
- 1 Tbsp Vanilla extract
50 Servings
Weight
- 1 lb 8 oz Sugar
- - - Canola oil
- 1 lb 4 oz Frozen eggs whole, thawed
- 1 lb Non-fat Greek yogurt, plain
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour
- - - Baking soda
- - - Baking powder
- - - Salt
- - - Ground ginger
- - - Ground cloves
- - - Orange juice, chilled
- - - Lemon zest
- 14 oz *Fresh carrots, shredded
- 9 oz Canned applesauce, unsweetened
- - - Vanilla extract
Measure
- 3 cups Sugar
- ½ cup Canola oil
- 2¼ cups Frozen eggs, whole, thawed
- 2 cups Non-fat Greek yogurt, plain
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour
- 1 Tbsp 1 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground ginger
- 1 tsp Ground cloves
- 1½ cups Orange juice, chilled
- ¼ cup Lemon zest
- 1 qt ¼ cup ⅔ tsp *Fresh carrots, shredded
- 1 cup Canned applesauce, unsweetened
- 2 Tbsp Vanilla extract
-
25 Servings
Weight
- 12 oz Sugar
- - - Canola oil
- 10 oz Frozen eggs whole, thawed
- 8 oz Non-fat Greek yogurt, plain
- 8 oz Whole-wheat flour
- 7 oz Enriched all purpose flour
- - - Baking soda
- - - Baking powder
- - - Salt
- - - Ground ginger
- - - Ground cloves
- - - Orange juice, chilled
- - - Lemon zest
- 7 oz *Fresh carrots, shredded
- 4¹⁄2 oz Canned applesauce, unsweetened
- - - Vanilla extract
Measure
- 1¹⁄2 cups Sugar
- 1⁄4 cup Canola oil
- 1¹⁄8 cups Frozen eggs whole, thawed
- 1 cup Non-fat Greek yogurt, plain
- 1³⁄4 cup 1³⁄4 tsp Whole-wheat flour
- 1¹⁄2 cup 1 Tbsp Enriched all purpose flour
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1⁄2 tsp Salt
- 1 tsp Ground ginger
- 1⁄2 tsp Ground cloves
- ³⁄4 cup Orange juice, chilled
- 2 Tbsp Lemon zest
- 2 cups 2 Tbsp ¹⁄3 tsp *Fresh carrots, shredded
- 1⁄2 cup Canned applesauce, unsweetened
- 1 Tbsp Vanilla extract
50 Servings
Weight
- 1 lb 8 oz Sugar
- - - Canola oil
- 1 lb 4 oz Frozen eggs whole, thawed
- 1 lb Non-fat Greek yogurt, plain
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour
- - - Baking soda
- - - Baking powder
- - - Salt
- - - Ground ginger
- - - Ground cloves
- - - Orange juice, chilled
- - - Lemon zest
- 14 oz *Fresh carrots, shredded
- 9 oz Canned applesauce, unsweetened
- - - Vanilla extract
Measure
- 3 cups Sugar
- ½ cup Canola oil
- 2¼ cups Frozen eggs, whole, thawed
- 2 cups Non-fat Greek yogurt, plain
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour
- 1 Tbsp 1 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground ginger
- 1 tsp Ground cloves
- 1½ cups Orange juice, chilled
- ¼ cup Lemon zest
- 1 qt ¼ cup ⅔ tsp *Fresh carrots, shredded
- 1 cup Canned applesauce, unsweetened
- 2 Tbsp Vanilla extract
Instructions
- Pour sugar and oil into a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until smooth. DO NOT OVER MIX.For 25 servings, mix for 2 minutes. For 50 servings, mix for 4 minutes.
- Slowly add eggs and yogurt. Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX.For 25 servings, mix for 3 minutes. For 50 servings, mix for 6 minutes.
- Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice into mixer.
- Add lemon zest, carrots, applesauce, and vanilla extract. Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX. For 25 servings, mix for 1–2 minutes. For 50 servings, mix for 3–4 minutes.
- Lightly coat a muffin pan (20½′′ x 14′′) with pan-release spray. Using a No. 16 scoop, portion ¼ cup (about 2¹⁄2 oz) muffin mixture into each muffin cup.For 25 servings, use 2 muffin pans. For 50 servings, use 3 muffin pans,
- Bake: Conventional oven: 400 °F for 25–30 minutes. Convection oven: 375 °F for 20–25 minutes.
- Serve 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.
Cooking Process #2: Same Day Service.
Nutrition
Serving: 1muffin | Calories: 166 | Total Carbohydrate: 29g | Protein: 5g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 194mg | Potassium: 91mg | Dietary Fiber: 1g | Total Sugars: 15g | Vitamin D: 13IU | Calcium: 27mg | Iron: 1mg