Source: MRS 2021
MRS: 9230 — Breakfast Combinations (8500s)

Assortment of Yogurts and Muffins

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 1 muffin and 1 yogurt
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Muffin Loaf, Blueberry, WGR, #1213
50  muffin loaves
Muffin Loaf, Chocolate Chip, WGR, #1214
50  muffin loaves
Yogurt, Berry, #1324
50  containers , 4 ounce
Yogurt, Strawberry Banana, #1323
50  containers , 4 ounce
DIRECTIONS

1.

Thaw the muffins according to the directions on the package and/or case. If desired, the product can be warmed from a thawed state in the warmer set at 150 -175 degrees F. for 2 minutes at a time until the desired temperature is reached. Times may vary based on equipment. Do not refreeze.

2.

Place an assortment of muffins on the heated portion of the line for service.

3.

Place choice of yogurts on refrigerated line for service.

CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

4.

Portion 1 muffin and 1 yogurt per serving. Each portion provides 1 oz. eq. whole grain and 1 oz. eq. meat/meat alternate.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

Nutrients Per Serving
Calories
225
Carbohydrates
40.00 g
Dietary Fiber
1.00 g
Protein
7.00 g
Sodium
165.00 mg
Total Fat
4.50 g
Sat. Fat
0.75 g
Trans Fat
0.00 g