Dry Muffin Mix
Description: Bulk prep this dry mix in advance for easy scratch-made muffins See next page for wet ingredients
Ingredients
2 lbs. 8 oz. whole wheat flour, stone ground
Directions
1 Add all ingredients to a mixing bowl and whisk together
8 oz sugar
2 ½ teaspoons baking soda
2 tablespoons + 1 teaspoon baking powder
1 tablespoon cinnamon, ground
1 ½ teaspoon salt
2.Store all ingredients in a lidded container. Label the container. Up to 7 bathces can fit in a 22 qt container
Note: Prep this dry mix in bulk, adding wet ingredients on following page for fresh-baked muffins daily Alternatively, you can bake the muffins in bulk, freeze, then warm in a warming unit prior to serving
Cost Savings Breakdown*:
Pre-made: 50 cents per 2 ounce grain serving
Scratch: 22 cents per 2 ounce grain serving
Plant-based Scratch: 17 cents per 2 ounce grain serving
*Savings calculated by Cady Molloy, FSD and recipe developer
Source: Cady Molloy, FSD at Dartmouth Public Schools in Massachussetts
Ingredients
1 pt. oil, canola
1 pt. unsweetened applesauce
3 tablespoons imitation vanilla extract
1 ½ cups water
3 tablespoons appple cider vinegar
1 ½ cups soy milk
1 batch Dry Muffin Mix (pg 4)
Directions
1 Preheat oven to 350°F
2.Line muffin tin with muffin liners.
3 In a large mixing bowl, whisk together all wet ingredients
4 Add dry mix to a large mixing bowl
5 Add wet ingredients to dry Use a rubber spatula to gently mix
Do not over mix. A few batter clumps are okay.
6 Use a #12 disher to portion into muffin tins
7 Bake for 18 minutes
For Mix-ins: Add 2.5 cups of mix-ins (blueberries, chocolate chips, diced apples, etc.). Fold into batter using a rubber spatula after step 5
For Purees: In step 3, add 3 cups of puree (pumpkin, banana, zucchini, carrot) and remove the applesauce from the wet ingredients
For a chocolate base: Add 6 oz (by weight) of cocoa powder and 4 oz (by weight) of sugar
Nutrition & Crediting
Source: Cady Molloy, FSD at Dartmouth