Butternut Muffin
50 and 100 (1 muffin) servings
Crediting:
1 muffin provides:
- ⅛ cup red/orange vegetable
- 1 oz equivalent grain
PrimeroEdge: SR110239
Ingredients
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
- Preheat oven to 375°F.
- In a large sauce pan, sauté the butternut squash in the margarine until soft, not mushy. Set sautéed squash to the side.
- In a large bowl, stir together the baking powder, salt, ground cinnamon, brown sugar, instant oats, and flour. Make a well in the center.
- 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.
- 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.)
- Remove muffins from the oven. Evenly distribute remaining butternut squash on top of each muffin.
- Place back in the oven for 2 minutes.
- For best results, allow muffins to cool. Cover or wrap in plastic. Serve the next day.
- Serving size is 1 muffin.
- Process #3: Complex Food Preparation
Notes
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.
