Source: MRS 2025
MRS: 9230 — Breakfast Combinations (8500s)

Variety of Yogurts and Muffins - Merchants

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, 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.

Nutrients Per Serving
Calories
225
Carbohydrates
40.00 g
Dietary Fiber
1.50 g
Protein
7.00 g
Sodium
172.00 mg
Total Fat
4.75 g
Sat. Fat
0.75 g
Trans Fat
0.00 g