Breakfast Muffins
Breakfast Crediting for Ages 3-5
Components
Grains
Ingredients
- ½ cup whole wheat flour
- ½ cup enriched, all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 large egg
- ¼ cup Greek yogurt, plain
- ½ cup + 1 tbsp shredded carrots
- 1/8 cup orange juice, chilled
- 1 tbsp + 1 tsp unsweetened applesauce
- 1 tbsp vegetable oil
- 1 ½ tsp lemon zest
- ¾ tsp vanilla extract
Directions
- Preheat oven to 375 °F.
- Combine flours, sugar, baking soda, baking powder, ginger, cloves and salt in a mixing bowl. Stir well. Set aside for step 4.
- In a separate mixing bowl, combine eggs, yogurt, carrots, orange juice, applesauce, oil, lemon zest and vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are incorporated. Do not over mix.
- Lightly coat a six-count muffin pan with pan-release spray. Scoop ¼ cup muffin mixture into each muffin cup.
- Bake at 375 °F for 20 minutes. Serve 1 muffin.
One muffin provides 1 oz eq. grains
This recipe is courtesy of
USDA Food and Nutrition Service.