Source: MRS 2020
MRS: 1686 — Breakfast Combinations (1600s)

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 muffins according to directions on package and/or case.

2.

Place an assortment of muffins on line for service.

3.

Place choice of yogurts on refrigerated line for service.

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
235
Carbohydrates
42.00 g
Dietary Fiber
1.00 g
Protein
7.00 g
Sodium
170.00 mg
Total Fat
4.50 g
Sat. Fat
0.75 g
Trans Fat
0.00 g