Blueberry Muffins
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- all-purpose flour 1 cup
- whole wheat flour 1 cup
- sugar 1 cup
- baking powder 2 tsp
- salt 1/8 tsp
- cinnamon 1/8 tsp
- eggs 2 large
- vegetable oil 1/2 cup
- 1% milk 3/4 cup
- vanilla extract 1 tbsp
- fresh blueberries 2 cups
INSTRUCTIONS
- Preheat Convection oven to 325°F or Conventional oven to 350°F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugar, baking powder, salt and cinnamon, then set aside.
- In a mixing bowl or mixer, beat eggs, oil, milk, and vanilla together until fully incorporated then stir in blueberries. Gently mix in dry mixture.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 25 to 30 minutes. Let cool, then sprinkle with powdered sugar if desired.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 cup
- 902987 FLOUR, WHOLE WHEAT 1 cup
- 019335 SUGARS,GRANULATED 1 cup
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 2 tsp
- 002047 SALT,TABLE 1/8 tsp
- 002010 CINNAMON,GROUND 1/8 tsp
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 2 large
- 050385 OIL, VEGETABLE 1/2 cup
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 3/4 cup
- 002050 VANILLA EXTRACT 1 tbsp
- 009050 BLUEBERRIES,RAW 2 cups
INSTRUCTIONS
- Preheat Convection oven to 325°F or Conventional oven to 350°F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugar, baking powder, salt and cinnamon, then set aside.
- In a mixing bowl or mixer, beat eggs, oil, milk, and vanilla together until fully incorporated then stir in blueberries. Gently mix in dry mixture.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 25 to 30 minutes. Let cool, then sprinkle with powdered sugar if desired.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 qt + 1/2 cup
- 902987 FLOUR, WHOLE WHEAT 1 qt + 1/2 cup
- 019335 SUGARS,GRANULATED 3 3/4 cups + 2 1/2 Tbsp
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 2 Tbsp + 1 3/4 tsp
- 002047 SALT,TABLE 1/4 tsp
- 002010 CINNAMON,GROUND 1/4 tsp
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 6 large
- 050385 OIL, VEGETABLE 1 3/4 cups + 2 Tbsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 3 1/8 cups + 1 Tbsp
- 002050 VANILLA EXTRACT 2 Tbsp + 1/4 tsp
- 009050 BLUEBERRIES,RAW 1 qt + 1/8 cup
INSTRUCTIONS
- Preheat Convection oven to 325°F or Conventional oven to 350°F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugar, baking powder, salt and cinnamon, then set aside.
- In a mixing bowl or mixer, beat eggs, oil, milk, and vanilla together until fully incorporated then stir in blueberries. Gently mix in dry mixture.
- Portion batter into paper-lined muffin tins using #16 scoop.
- Bake for 25 to 30 minutes. Let cool, then sprinkle with powdered sugar if desired.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 2 qts + 1 cup
- 902987 FLOUR, WHOLE WHEAT 2 qts + 1 cup
- 019335 SUGARS,GRANULATED 1 qt + 3 3/4 cups
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1/3 cup
- 002047 SALT,TABLE 1/2 tsp
- 002010 CINNAMON,GROUND 1/2 tsp
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 12 large
- 050385 OIL, VEGETABLE 3 3/4 cups
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 1 qt + 2 3/8 cups
- 002050 VANILLA EXTRACT 1/4 cup + 1/2 tsp
- 009050 BLUEBERRIES,RAW 2 qts + 1/4 cup
INSTRUCTIONS
- Preheat Convection oven to 325°F or Conventional oven to 350°F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugar, baking powder, salt and cinnamon, then set aside.
- In a mixing bowl or mixer, beat eggs, oil, milk, and vanilla together until fully incorporated then stir in blueberries. Gently mix in dry mixture.
- Portion batter into paper-lined muffin tins using #16 scoop.
- Bake for 25 to 30 minutes. Let cool, then sprinkle with powdered sugar if desired.