Butternut Muffin

50 and 100 (1 muffin) servings


1 muffin provides:

  • ⅛ cup red/orange vegetable
  • 1 oz equivalent grain

PrimeroEdge: SR110239


50 Servings

3 qt (3 lb 10 oz)   Butternut squash, shredded
¼ cup + 2 Tbsp (3 oz)   Margarine
2 Tbsp   Baking powder
1 ½ tsp   Salt
2 Tbsp   Cinnamon, ground
2 cups (15.3 oz)   Brown sugar
1 cup (2.8 oz)   Oats, instant
1 qt + ½ cup (1 lb 4 oz)   Whole wheat flour
3 ½ cups (1 lb)   All purpose flour, enriched
3 eggs (5 ¼ oz)   Whole egg
1 cup   Canola oil
1 Tbsp + 1 tsp   Vanilla extract
2 cups   Yogurt, vanilla, lowfat
1 cup   Water, cold

100 Servings

1 gal + 2 qt (7 lb 4 oz)   Butternut squash, shredded
¾ cup (6 oz)   Margarine
4 Tbsp   Baking powder
1 Tbsp   Salt
1 Tbsp + 1 tsp   Cinnamon, ground
1 qt (1 lb 14.6 oz)   Brown sugar
2 cups (5.6 oz)   Oats, instant
2 qt + 1 cup (2 lb 8 oz)   Whole wheat flour
1 qt + 3 cups (2 lb)   All purpose flour, enriched
6 eggs (10 ½ oz)   Whole egg
2 cups   Canola oil
2 Tbsp + 2 tsp   Vanilla extract
1 qt   Yogurt, vanilla, lowfat
2 cups   Water, cold

Butternut Muffin Directions

  1. Preheat oven to 375°F.
  2. In a large sauce pan, sauté the butternut squash in the margarine until soft, not mushy. Set sautéed squash to the side.
  3. In a large bowl, stir together the baking powder, salt, ground cinnamon, brown sugar, instant oats, and flour. Make a well in the center.
  4. In a separate bowl, beat eggs. Stir in canola oil, vanilla extract, yogurt, water, and milk. Pour all at once into the well in the dry ingredients. Mix quickly with a fork until the batter is moist, but do not beat. The batter will be lumpy.
  5. Save ½ cup (for 50 servings) or 1 cup (for 100 servings) of butternut squash to top the muffins. Fold the remaining butternut squash into muffin batter with a spatula. Pour the batter into paper–lined muffin pans. Bake for 20 minutes. (If using a convection oven, fan speed should be set on low.)
  6. Remove muffins from the oven. Evenly distribute remaining butternut squash on top of each muffin.
  7. Place back in the oven for 2 minutes.
  8. For best results, allow muffins to cool. Cover or wrap in plastic. Serve the next day.
  9. Serving size is 1 muffin.
  10. Process #3: Complex Food Preparation


butternut muffin notes all charts


Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Southern York County School District)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.

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