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MAPLE PEACH MUFFIN

RECIPE DETAILS

Item ID: YG005

Batch Quantity: 1

Serving Size: 1

Serving Measure: Muffin

Serving Description:

Nutrition Link: 80425

Food Category: Breakfast recipes

HACCP: GRAIN

HACCP Process Category: SameDay

Recipe Source: YOGRT

RECIPE DETAILS

Item ID: YG005

Batch Quantity: 1

Serving Size: 1

Serving Measure: Muffin

Serving Description:

Nutrition Link: 80425

Food Category: Breakfast recipes

HACCP: GRAIN

HACCP Process Category: SameDay

Recipe Source: YOGRT

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced by Danone North America

Peaches yield 93%

Wash peaches, remove pits and small chop.
Melt coconut oil

Preparation

1. Preheat oven to 350 degrees
2. Prepare muffin pan by brushing with a teaspoon of melted coconut oil per muffin pan
3. Sift together flour, baking powder and salt
4. Combine yogurt and baking soda in a separate bowl.
5. In a third bowl, beat eggs, brown sugar, and maple syrup. Slowly add rest of coconut oil
6. Add flour mixture and yogurt mixture alternately to egg mixture. Do not over mix. Mix just until everything is combined and evenly distributed.
7. Gently fold in small chopped peaches
8. Using a #16 scoop (1/4 cup), scoop batter into muffin pan
9. Bake for 15-25 minutes until golden brown and a knife inserted into the center comes out clean

Serving

To serve to-go style:
Serve wrapped in plastic, foil or in a plastic baggie


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0.25 Calories: 196.82
Dark Green: 0 Milk: 0 Sat. Fat: 34.28%
Red Orange: 0 Grains: 1.25 Sodium: 309.36
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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