Blueberry Muffins
Makes (homes):
12 muffins
Makes (centers):
48 muffins
Ingredients (homes):
- 265 g (2 cups) Self-Rising Flour, enriched
- 170 g (3/4 cup) Sugar
- 1 Egg (3 Tbsps.), large
- 50 g (1/4 cup) Oil, vegetable
- 240 g (1 cup) Milk, can be dairy-free for allergies
- 125 g (2/3 cup) Blueberries
Ingredients (centers):
- 1 kg 60 g (8 cups) Self-Rising Flour, enriched
- 680 g (3 cups) Sugar
- 4 Eggs, large (3/4 c. + 1 Tbsp.)
- 200 g (1 cup) Oil, vegetable
- 960 g (1 quart) Milk, can be dairy-free for allergies
- 500 g (2 2/3 cups) Blueberries
Directions:
- Whisk together flour and sugar.
- Stir eggs, oil, and milk together. Add to flour mixture.
- Gently fold in blueberries.
- Spray pan(s) with nonstick spray.
- Fill muffin cups 2/3 full.
- Bake at 400 degrees F until lightly golden, about 20-25 minutes.
Serve:
1/2 muffin to count as 1/2 oz. eq. grain for ages 1-5
1 muffin to count as 1 oz. eq. grain for ages 6+
Meal:
Breakfast
Snack
CACFP Credit:
Grain
Record on your menu as:
Muffins (Bread and Bread Alternate Food List # 25)
Source:
Adapted from: bakeplaysmile.com, 2022; from Feb/Mar 2023 DCR Newsletter