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Source: MRS 2014
MRS: 1686 — Breakfast Combinations (1600s)
Yogurts and Muffins
Meal Component Contribution:
1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 muffin and 1 yogurt
Recipe HACCP Process: #1 - No cook
1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 muffin and 1 yogurt
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Muffins, Assorted | 100 muffin(s) |
Yogurt, Raspberry, #554 | 50 container(s), 4 ounce |
Yogurt, Strawberry Banana, #553 | 50 container(s), 4 ounce |
DIRECTIONS
1. | Thaw muffins according to directions on package and/or case. |
2. | Place an assortment of muffins on line for service. |
3. | Place choice of yogurts on refrigerated line for service. |
4. | Portion 1 muffin and 1 yogurt per serving. Each portion provides 1 oz. eq. whole grain and 1 oz. eq. meat/meat alternate. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Nutrients Per Serving
Calories
274
Carbohydrates
39.77 g
Dietary Fiber
1.75 g
Protein
5.38 g
Sodium
124.00 mg
Total Fat
3.75 g
Sat. Fat
0.97 g
Trans Fat
0.00 g