000635 - BANANA MUFFINS Source: CARO,KATHRYN,V Number of Portions: 12 Size of Portion: EACH Components: Recipe Subgroups: Attributes: Meat/Alt: Whole Grain Rich Grains: 1.25 oz Fruit: Vegetable: Milk: HACCP Process: No HACCP Process Ingredients Measures Instructions 051434 FLOUR, WHOLE WHITE WHEAT................................... 051432 FLOUR, ALL PURPOSE, ENRICHED, UNBLEACHED... 018372 LEAVENING AGENTS,BAKING SODA............................ 002047 SALT,TABLE.................................................................... 1 cup 1 cup 3/4 tsp 1/2 tsp To Cook: 1. Preheat oven to 350 F. 2. Whisk all dry ingredients in a large bowl. 019335 SUGARS,GRANULATED................................................. 019334 SUGARS,BROWN........................................................... 050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW.......... 004698 OIL, CANOLA................................................................... 002050 VANILLA EXTRACT......................................................... 1/2 cup 1/4 CUP (packed) 2 large egg 1/2 cup 1 tsp 3. Whisk sugars, oil, vanilla and eggs in another bowl. 009040 BANANAS,RAW............................................................... 1 CUP (mashed) 4. Add mashed bananas to wet ingredients 5. Add wet ingredients to dry, stirring batter just until combined . 6. Using a #16 scoop, divide batter in a sprayed muffin pan. 7. Bake at 350 degrees for approximately 18 minutes or until a toothpick inserted in center of muffins comes out clean. CCP: No bare-hand contact of any exposed cooked or ready - to-eat food. Notes: Consider adding chocolate chips for a fun treat! *Nutrients are based upon 1 Portion Size (EACH) Calories 236 kcal Cholesterol 31 mg Protein 3.66 g Calcium 14.61 mg 40.21% Calories from Total Fat Total Fat 10.54 g Sodium 191 mg Vitamin A *10.4* RE Iron 1.08 mg 3.72% Calories from Saturated Fat Saturated Fat 0.97 g Carbohydrates 32.49 g Vitamin A *58.3* IU Water¹ *14.30* g *0.34%* Calories from Trans Fat Trans Fat¹ *0.09* g Dietary Fiber 1.82 g Vitamin C 1.6 mg Ash¹ *0.54* g 55.08% Calories from Carbohydrates 6.21% Calories from Protein Page 1 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Printed 10/24/2014

000635 - BANANA MUFFINS. Banana. WG.pdf7. Bake at 350 degrees for approximately 18 minutes or until a toothpick inserted in center of muffins comes out clean. CCP: No bare-hand contact

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Page 1: 000635 - BANANA MUFFINS. Banana. WG.pdf7. Bake at 350 degrees for approximately 18 minutes or until a toothpick inserted in center of muffins comes out clean. CCP: No bare-hand contact

000635 - BANANA MUFFINSSource: CARO,KATHRYN,VNumber of Portions: 12

Size of Portion: EACH

Components: Recipe Subgroups: Attributes:

Meat/Alt: Whole Grain RichGrains: 1.25 oz

Fruit:Vegetable:

Milk:

HACCP Process: No HACCP Process

Ingredients Measures Instructions

051434 FLOUR, WHOLE WHITE WHEAT...................................051432 FLOUR, ALL PURPOSE, ENRICHED, UNBLEACHED...018372 LEAVENING AGENTS,BAKING SODA............................002047 SALT,TABLE....................................................................

1 cup1 cup3/4 tsp1/2 tsp

To Cook:1. Preheat oven to 350 F. 2. Whisk all dry ingredients in a large bowl.

019335 SUGARS,GRANULATED.................................................019334 SUGARS,BROWN...........................................................050430 EGGS, WHOLE, FROZEN, PASTEURIZED, RAW..........004698 OIL, CANOLA...................................................................002050 VANILLA EXTRACT.........................................................

1/2 cup1/4 CUP (packed)2 large egg1/2 cup1 tsp

3. Whisk sugars, oil, vanilla and eggs in another bowl.

009040 BANANAS,RAW............................................................... 1 CUP (mashed) 4. Add mashed bananas to wet ingredients5. Add wet ingredients to dry, stirring batter just until combined .6. Using a #16 scoop, divide batter in a sprayed muffin pan.7. Bake at 350 degrees for approximately 18 minutes or until a toothpick inserted in center of muffins comes out clean.

CCP: No bare-hand contact of any exposed cooked or ready-to-eat food.Notes:Consider adding chocolate chips for a fun treat!

*Nutrients are based upon 1 Portion Size (EACH)Calories 236 kcal Cholesterol 31 mg Protein 3.66 g Calcium 14.61 mg 40.21% Calories from Total FatTotal Fat 10.54 g Sodium 191 mg Vitamin A *10.4* RE Iron 1.08 mg 3.72% Calories from Saturated FatSaturated Fat 0.97 g Carbohydrates 32.49 g Vitamin A *58.3* IU Water¹ *14.30* g *0.34%* Calories from Trans FatTrans Fat¹ *0.09* g Dietary Fiber 1.82 g Vitamin C 1.6 mg Ash¹ *0.54* g 55.08% Calories from Carbohydrates

6.21% Calories from Protein

Page 1 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used forand does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject

to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

Printed 10/24/2014

Page 2: 000635 - BANANA MUFFINS. Banana. WG.pdf7. Bake at 350 degrees for approximately 18 minutes or until a toothpick inserted in center of muffins comes out clean. CCP: No bare-hand contact

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient* - denotes combined nutrient totals with either missing or incomplete nutrient data¹ - denotes optional nutrient values

Allergens

Milk Egg Peanut Tree Nut Fish Shellfish Soy Wheat

NO YES NO NO NO NO NO YES

YES = Present NO = Absent ? = Undefined

Page 2 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used forand does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject

to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

Printed 10/24/2014