RECIPE DETAILS
Item ID: 1973159
Serving Size: 1 Muffin
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: None
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1973159
Serving Size: 1 Muffin
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: None
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Peaches, small chopped: 93%
Pre-Preparation
- Wash peaches, remove pits, and small chop.
- Melt coconut oil in a tilt skillet over low heat.
- Preheat oven to 350°F.
Preparation
- Prepare muffin pans by brushing with 1 teaspoon of melted coconut oil per pan.
- In one bowl, sift together flour, baking powder, and salt.
- In a second bowl, combine yogurt and baking soda.
- In a third bowl, beat eggs, brown sugar, and brown rice syrup until smooth; slowly whisk in the remaining coconut oil.
- Add the flour mixture and the yogurt mixture alternately to the egg mixture, mixing just until a smooth batter forms; do not overmix.
- Mix just until everything is evenly combined.
- Gently fold in the chopped peaches.
- Using a number 16 scoop (1/4 cup), portion batter into the muffin pan.
- Bake 15 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
- Cool slightly before removing from pans.
Recipe Source
Danone North America
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 199.72 kcal |
| Total Fat | 9.47* gm |
| Saturated Fat | 7.31* gm |
| Trans Fat | 0.00* gm |
| Sodium | 188.90 mg |
| Carbohydrates | 25.74 gm |
| Fiber | 2.70* gm |
| Sugars | 8.87 gm |
| Added Sugars | 6.82* gm |
