Sunshine Bread/Muffins
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- granulated sugar 1-3/4 cups
- vegetable oil 1/2 cup + 1 tbsp
- canned sweet potatoes mashed 1 cup + 1-1/2 tbsp
- eggs 3 large
- all-purpose flour 1-1/3 cups
- whole wheat flour 1-1/2 cups
- baking powder 4 tsp
- baking soda 1 tsp
- salt 1 tsp
- cinnamon 1 tsp
- cloves 1/4 tsp
- nutmeg 1/2 tsp
- raisins 1 cup
INSTRUCTIONS
- Combine sugar, oil, sweet potato, and eggs in a mixing bowl. Whip on medium speed in a large mixer or by hand until creamy, about 7 minutes.
- Scrape down sides of bowl and change attachment to a paddle if using a mixer.
- Combine dry ingredients and add to sweet potato mixture by alternating flour mixture and water in small quantities until all is added.
- Add raisins and mix on low speed or by hand for 3 minutes.
- If making Sunshine Bread, grease 9x13 trays or cookie sheets and place 6 cups in pan. Bake at 300°F for 15 minutes. Cut into 20 pieces. If making Sunshine Muffins, place muffin cups in tins and fill each muffin tin spot 2/3 of the way with mixture. Bake at 300°F for 15 minutes.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 019335 SUGARS,GRANULATED 1-3/4 cups
- 050385 OIL, VEGETABLE 1/2 cup + 3 1/2 tsp
- 011514 SWEET POTATO,CND,MSHD 1 cup + 1-1/2 tbsp
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 3 large eggs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1-1/3 cups
- 902987 FLOUR, WHOLE WHEAT 1-1/2 cups
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1 Tbsp + 1 tsp
- 018372 LEAVENING AGENTS,BAKING SODA 1 tsp
- 799986 SALT, KOSHER 1 tsp
- 002010 CINNAMON,GROUND 1 tsp
- 002011 CLOVES,GROUND 1/4 tsp
- 002025 NUTMEG,GROUND 1/2 tsp
- 902993 RAISINS, SEEDLESS, NOT PACKED 1 cup
INSTRUCTIONS
- Combine sugar, oil, sweet potato, and eggs in a mixing bowl. Whip on medium speed in a large mixer or by hand until creamy, about 7 minutes.
- Scrape down sides of bowl and change attachment to a paddle if using a mixer.
- Combine dry ingredients and add to sweet potato mixture by alternating flour mixture and water in small quantities until all is added.
- Add raisins and mix on low speed or by hand for 3 minutes.
- If making Sunshine Bread, grease 1/2 sheet trays or cookie sheets and place 6 cups in each pan. Bake at 300° F for 15 minutes. Cut into 20 pieces.If making Sunshine Muffins, place muffin cups in tins and fill each muffin tin spot 2/3 of the way with mixture. Bake at 300° F for 15minutes.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 019335 SUGARS,GRANULATED 1 lb + 14 1/4 ozs
- 050385 OIL, VEGETABLE 1 1/3 cups + 1 1/2 Tbsp
- 011514 SWEET POTATO,CND,MSHD 2 2/3 cups + 1 Tbsp
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 14 5/8 ozs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 14 5/8 ozs
- 902987 FLOUR, WHOLE WHEAT 15 5/8 ozs
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 3 Tbsp + 1 3/8 tsp
- 018372 LEAVENING AGENTS,BAKING SODA 2 5/8 tsp
- 799986 SALT, KOSHER 2 1/8 tsp
- 002010 CINNAMON,GROUND 2 1/8 tsp
- 002011 CLOVES,GROUND 1/2 tsp
- 002025 NUTMEG,GROUND 1 tsp
- 902993 RAISINS, SEEDLESS, NOT PACKED 11 ozs
INSTRUCTIONS
- Combine sugar, oil, sweet potato, and eggs in a mixing bowl. Whip on medium speed in a large mixer or by hand until creamy, about 7 minutes.
- Scrape down sides of bowl and change attachment to a paddle.
- Combine dry ingredients and add to sweet potato mixture by alternating flour mixture and water in small quantities until all is added.
- Add raisins and mix on low speed for 3 minutes.
- If making Sunshine Bread, grease 1/2 sheet trays and place 1.5qts in each pan. Bake at 300° F for 15 minutes. Cut into 24 pieces per pan (4x6).If making Sunshine Muffins, place muffin cups in tins and scoop1-1/2 oz in each muffin. Bake at 300° F for 15 minutes.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 019335 SUGARS,GRANULATED 3 lbs + 12 1/2 ozs
- 050385 OIL, VEGETABLE 2 3/4 cups + 1 1/2 Tbsp
- 011514 SWEET POTATO,CND,MSHD 1 qt + 1 1/2 cups
- 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW 1 lb + 13 1/4 ozs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 lb + 13 1/4 ozs
- 902987 FLOUR, WHOLE WHEAT 1 lb + 15 1/4 ozs
- 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1/3 cup + 4 7/8 tsp
- 018372 LEAVENING AGENTS,BAKING SODA 1 Tbsp + 2 1/4 tsp
- 799986 SALT, KOSHER 1 Tbsp + 1 1/8 tsp
- 002010 CINNAMON,GROUND 1 Tbsp + 1 1/8 tsp
- 002011 CLOVES,GROUND 1 tsp
- 002025 NUTMEG,GROUND 2 1/8 tsp
- 902993 RAISINS, SEEDLESS, NOT PACKED 1 lb + 5 7/8 ozs
INSTRUCTIONS
- Combine sugar, oil, sweet potato, and eggs in a mixing bowl. Whip on medium speed in a large mixer or by hand until creamy, about 7 minutes.
- Scrape down sides of bowl and change attachment to a paddle.
- Combine dry ingredients and add to sweet potato mixture by alternating flour mixture and water in small quantities until all is added.
- Add raisins and mix on low speed for 3 minutes.
- If making Sunshine Bread, grease 1/2 sheet trays and place 1.5 qts in each pan. Bake at 300° F for 15 minutes. Cut into 24 pieces per pan (4x6).If making Sunshine Muffins, place muffin cups in tins and scoop 1-1/2 oz in each muffin. Bake at 300° F for 15 minutes.