Foodservice Recipe: Carrot Muffins

Farm to School Foodservice Recipe

Ingredients

3 cups sugar

1/2 cup Canola Oil

2 1/4 cup frozen eggs whole, thawed

2 cups Non-fat Greek yogurt, plain

3 1/2 cups Enriched all-purpose flour

1 Tbsp 1 tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp ground ginger

1 tsp cloves

1 1/2 cup orange juice

1/4 cup lemon zest

1 qt. 1/4 c 2/3 tsp shredded carrots

1 cup unsweetened applesauce

2 Tbsp vanilla extract

Procedure

  1. Pour sugar and oil into commercial mixer (batch as needed). Using a paddle attachment, mix on medium until smooth. DO NOT OVERMIX

  2. Slowly add eggs and yogurt. Mix on medium speed until smooth. SO NOT OVERMIX.

  3. Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice into mixer.

  4. Add lemon zest, carrots, applesauce, and vanilla extract. Using a paddle attachment, mix on medium speed until smooth.

  5. Lightly coat a muffin pan with pan-release spray. Using a No. 16 scoop, portion 1/4 cup (about 2 1/2 oz) muffin mixture into each muffin cup.

Nutrition

Calories 166

Fat 4g

Saturated Fat 1 g

Sodium 194 mg

Carbohydrates 29 g

Dietary Fiber 1 g

Protein 5 g

 

Servings: 50

Serving size: 1 muffin

Meal Component: 1 oz. grains

Recipe Notes

Bake:

Conventional oven: 400 degrees for 25-30 minutes

Convection Oven: 375 degrees for 20-25 minutes

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