MEASURE (FOR 16 SERVINGS)
Flour, Whole Grain Rich, Blend #2013
Cereal, Oatmeal, Quick, WGR, #2123
2 3/4 ounce(s)
Sugar, Brown, #2024
1/2 cup(s) , unpacked
Baking Soda, #2001
Baking Powder, Double Acting, #2000
Cinnamon, Ground, #2704
Potatoes, Sweet, Cut Pieces, #10 can, #2821
1 cup(s) , cooked and mashed
Eggs, Whole, Fresh, #1318
Lemon Juice, Canned/Bottled, #2247
Milk, Dry, Nonfat Powder, #2019
Applesauce, Canned, Without Sugar, #2400
2 1/8 ounce(s)
Flavoring, Vanilla, Imitation, #2010
Raisins, Seedless, Dark, #2416
Pan Release Spray, Vegetable Oil, #2514
Blend flour, oatmeal, brown sugar, baking soda, baking powder, and ground cinnamon in bowl on low speed.
Combine sweet potatoes, eggs, lemon juice, milk, applesauce, and vanilla in separate bowl.
To plump raisins, cover the fruit with very hot tap water. Soak 2 - 5 minutes. DO NOT OVERSOAK.
Add liquid ingredients to dry ingredients slowly while mixing on low speed. Mix only until dry ingredients are moistened (batter will be lumpy). Fold in raisins.
Lightly coat muffin pans with pan release spray or line with paper muffin cups. Portion batter into muffin pans, using a #16 scoop. Bake until lightly browned:
Remove from pan as soon as possible and allow to cool.
USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for breads.
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