Sweet Potato Muffins

Meal Component Contribution:
1 1/4 oz. eq. whole grains
Number of Portions: 16 Size of Portion: 1 muffin
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 16 SERVINGS)
Flour, Whole Wheat, #360	4 1/2 ounce(s)
Flour, All Purpose, Enriched, #358	4 3/8 ounce(s)
Cereal, Oatmeal, Quick, WGR, #165	2 3/4 ounce(s)
Sugar, Brown, #405	1/2 cup(s), unpacked
Baking Soda, #364	2 teaspoon(s)
Baking Powder, Double Acting, #363	1 teaspoon(s)
Cinnamon, Ground, #330	2 teaspoon(s)
Potatoes, Sweet, Cut Pieces, #10 can, #261	1 cup(s), mashed
Eggs, Whole, Liquid, Frozen, #115	1/2 cup(s)
Lemon Juice, Canned/Bottled, #398	1 tablespoon(s)
Milk, Dry, Nonfat Powder, #376	1 cup(s)
Applesauce, Canned, Without Sugar, #232	2 1/8 ounce(s)
Flavoring, Vanilla, Imitation, #380	1 teaspoon(s)
Raisins, Seedless, Dark, #279	1/2 cup(s)

1.	Blend whole wheat flour, all-purpose flour, oatmeal, brown sugar, baking soda, baking powder, and ground cinnamon in mixer bowl on low speed.
2.	Combine sweet potatoes, eggs, lemon juice, milk, applesauce, and vanilla in separate bowl.
3.	To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before mixing into batter.
4.	Add liquid ingredients to dry ingredients slowly while mixing on low speed. Mix only until dry ingredients are moistened (batter will be lumpy). Fold in raisins.
5.	Lightly coat muffin pans with pan release spray or line with paper muffin cups. Portion batter into muffin pans, using a #16 scoop. Bake until lightly browned: Conventional oven: 350 degrees F for 15 - 20 minutes. Convection oven: 300 degrees F for 10-15 minutes.
6.	Remove from pan as soon as possible and allow to cool. Portion 1 muffin per serving. Each portion provides 1 1/4 oz. eq. whole grains .

Use commodity products when available.

Calories

159

Carbohydrates

31.17 g

Dietary Fiber

2.38 g

Protein

6.67 g

Sodium

248.91 mg

Total Fat

1.31 g

Sat. Fat

0.36 g

Trans Fat

0.00 g