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Variety of Yogurts and Muffins - Briggs
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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Muffin Loaf, Blueberry, WGR, #1213 | 50 muffin loaves |
Muffin Loaf, Chocolate Chip, WGR, #1214 | 50 muffin loaves |
Yogurt, Strawberry, #1324 | 50 containers , 4 ounce |
Yogurt, Strawberry Banana, #1326 | 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 a 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 the thawed muffin loaves. |
2. | Place a variety of muffins on the line for service. |
3. | Place a variety of yogurts on the refrigerated portion of the line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion one muffin and one yogurt per serving. Each portion provides 1 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: 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. |
Production Notes
Thaw the muffins before service.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.