Muffin Base
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 3 3/4 oz.
- Wheat flour, whole-grain, soft wheat ‎ 3 3/4 oz.
- Sugars, granulated ‎ 3 tbsp.
- Sugars, brown packed 3 tbsp.
- Leavening agents, baking powder, low-sodium ‎ 1 1/2 tsp.
- Salt, table ‎ 1/4 tsp.
- Egg, whole, raw, fresh large 3/4 ‎
- Vegetable oil, palm kernel ‎ 3 tbsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1/2 c.
INSTRUCTIONS
- Preheat convection oven to 375 degrees F. If conventional oven, preheat to 400 degrees F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugars, baking powder, and salt and set aside.
- In a mixing bowl or mixer with the paddle attachment, beat eggs, oil, and milk together until fully incorporated. Gently and slowly mix into dry mixture until just combined.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 20-25 minutes. Let cool and serve.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 15 oz.
- Wheat flour, whole-grain, soft wheat ‎ 15 oz.
- Sugars, granulated ‎ 3/4 c.
- Sugars, brown packed 3/4 c.
- Leavening agents, baking powder, low-sodium ‎ 2 tbsp.
- Salt, table ‎ 1 tsp.
- Egg, whole, raw, fresh large 3 ‎
- Vegetable oil, palm kernel ‎ 3/4 c.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 pt.
INSTRUCTIONS
- Preheat convection oven to 375 degrees F. If conventional oven, preheat to 400 degrees F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugars, baking powder, and salt and set aside.
- In a mixing bowl or mixer with the paddle attachment, beat eggs, oil, and milk together until fully incorporated. Gently and slowly mix into dry mixture until just combined.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 20-25 minutes. Let cool and serve.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 1 lbs., 14 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 1 lbs., 14 oz. ‎
- Sugars, granulated ‎ 1 1/2 c.
- Sugars, brown packed 1 1/2 c.
- Leavening agents, baking powder, low-sodium ‎ 1/4 c.
- Salt, table ‎ 2 tsp.
- Egg, whole, raw, fresh large 6 ‎
- Vegetable oil, palm kernel ‎ 1 1/2 c.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 qt.
INSTRUCTIONS
- Preheat convection oven to 375 degrees F. If conventional oven, preheat to 400 degrees F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugars, baking powder, and salt and set aside.
- In a mixing bowl or mixer with the paddle attachment, beat eggs, oil, and milk together until fullyincorporated. Gently and slowly mix into dry mixture until just combined.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 20-25 minutes. Let cool and serve.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 3 lbs., 12 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 3 lbs., 12 oz. ‎
- Sugars, granulated ‎ 1 pt., 1 c. ‎
- Sugars, brown packed 1 pt., 1 c. ‎
- Leavening agents, baking powder, low-sodium ‎ 1/2 c.
- Salt, table ‎ 1 tbsp., 1 tsp. ‎
- Egg, whole, raw, fresh large 12 ‎
- Vegetable oil, palm kernel ‎ 1 pt., 1 c. ‎
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 2 qt.
INSTRUCTIONS
- Preheat convection oven to 375 degrees F. If conventional oven, preheat to 400 degrees F.
- Line muffin tins with paper cups then set aside.
- In a small bowl, combine flour, sugars, baking powder, and salt and set aside.
- In a mixing bowl or mixer with the paddle attachment, beat eggs, oil, and milk together until fullyincorporated. Gently and slowly mix into dry mixture until just combined.
- Portion batter into paper-lined muffin tins using #16 scoop or fill 2/3 of the way full.
- Bake for 20-25 minutes. Let cool and serve.