Cowboy Bread/Muffins
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleache ‎ 3 3/8 oz.
- Wheat flour, whole-grain, soft wheat ‎ 3 7/8 oz.
- Sugars, granulated ‎ 3 tbsp., 2 5/8 tsp. ‎
- Salt, table ‎ 1/8 tsp.
- Margarine-like, margarine-butter blend, soybean oil and butter ‎ ‎ 1 tbsp., 2 7/8 tsp. ‎
- Leavening agents, baking powder, low-sodium ‎ 1/2 tsp.
- Leavening agents, baking soda ‎ 1/8 tsp.
- Spices, cinnamon, ground ‎ 1/4 tsp.
- Spices, nutmeg, ground ‎ < 1/8 tsp.
- Milk, buttermilk, fluid, cultured, lowfat ‎ 1/2 c., 2 tsp. ‎
- Egg, whole, raw, fresh ‎ 1/2 large
INSTRUCTIONS
- In a mixer or with a hand mixer, blend flours, sugar, salt, and margarine until it makes a crumb mixture.Â
- Remove 1/4 cup for each pan and set aside for now.
- Add buttermilk and eggs and mix until smooth.Â
- Spray muffin tins and fill each muffin tin 2/3 of the way up using a #16 (2 oz) scoop. Sprinkle crumb topping on each muffin and bake in a 350 degree F oven for 20 minutes.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleache ‎ 14 oz.
- Wheat flour, whole-grain, soft wheat ‎ 1 Ibs.
- Sugars, granulated ‎ 1 c.
- Salt, table ‎ 1/2 tsp.
- Margarine-like, margarine-butter blend, soybean oil and butter ‎ 1/2 c.
- Leavening agents, baking powder, low-sodium ‎ 2 tsp.
- Leavening agents, baking soda ‎ 1/2 tsp.
- Spices, cinnamon, ground ‎ 1 tsp.
- Spices, nutmeg, ground ‎ 1/4 tsp.
- Milk, buttermilk, fluid, cultured, lowfat ‎ 1 pt., 1/4 c. ‎
- Egg, whole, raw, fresh ‎ 2 large
INSTRUCTIONS
- In a mixer or with a hand mixer, blend flours, sugar, salt, and margarine until it makes a crumb mixture.Â
- Remove 1/4 cup for each pan and set aside for now.
- Add buttermilk and eggs and mix until smooth.
- Spray muffin tins and fill each muffin tin 2/3 of the way up using a #16 (2 oz) scoop. Sprinkle crumb topping on each muffin and bake in a 350 degree F oven for 20 minutes.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleache ‎ 1 Ibs., 12 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 2 Ibs.
- Sugars, granulated ‎ 1 pt.
- Salt, table ‎ 1 tsp.
- Margarine-like, margarine-butter blend, soybean oil and butter ‎ 1 c.
- Leavening agents, baking powder, low-sodium ‎ 1 tbsp., 1 tsp. ‎
- Leavening agents, baking soda ‎ 1 tsp.
- Spices, cinnamon, ground ‎ 2 tsp.
- Spices, nutmeg, ground ‎ 1/2 tsp.
- Milk, buttermilk, fluid, cultured, lowfat ‎ 1 qt., 1/2 c. ‎
- Egg, whole, raw, fresh ‎ 4 large
INSTRUCTIONS
- In a mixer or with a hand mixer, blend flours, sugar, salt, and margarine until it makes a crumb mixture.Â
- Remove 1/4 cup for each pan and set aside for now.
- Add buttermilk and eggs and mix until smooth.Â
- Spray muffin tins and fill each muffin tin 2/3 of the way up using a #16 (2 oz) scoop. Sprinkle crumb topping on each muffin and bake in a 350 degree F oven for 20 minutes.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleache ‎ 3 Ibs., 8 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 4 Ibs.
- Sugars, granulated ‎ 1 qt.
- Salt, table ‎ 2 tsp.
- Margarine-like, margarine-butter blend, soybean oil and butter ‎ 1 pt.
- Leavening agents, baking powder, low-sodium ‎ 2 tbsp., 2 tsp. ‎
- Leavening agents, baking soda ‎ 2 tsp.
- Spices, cinnamon, ground ‎ 1 tbsp., 1 tsp. ‎
- Spices, nutmeg, ground ‎ 1 tsp.
- Milk, buttermilk, fluid, cultured, lowfat ‎ 2 qt., 1 c. ‎
- Egg, whole, raw, fresh ‎ 8 large
INSTRUCTIONS
- In a mixer or with a hand mixer, blend flours, sugar, salt, and margarine until it makes a crumb mixture.Â
- Remove 1/4 cup for each pan and set aside for now.
- Add buttermilk and eggs and mix until smooth.Â
- Spray muffin tins and fill each muffin tin 2/3 of the way up using a #16 (2 oz) scoop. Sprinkle crumb topping on each muffin and bake in a 350 degree F oven for 20 minutes.Â