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Cranberry-Apple Cornbread Muffins

Serving: 1 muffin (Yield: 50 servings)

Ingredients

  • 6 cups of cornmeal
  • 3 tsp of salt
  • 3 tsp of baking soda
  • 5 tsp of baking powder
  • ½ cup of eggs
  • 1 cup of canola oil
  • 4 cups of yogurt
  • 1 cup of honey
  • 4 cups of cheddar cheese, grated
  • 4 cups of dried craberries
  • 4 cups of granny smith apples, chopped
  • ½ cup of brown sugar

Steps

  1. Preheat convection oven to 375°F.
  2. Chop apples into a small, ½ inch cubes.
  3. Lightly grease muffin pans with vegetable cooking spray or line with muffin liners.
  4. In a large bowl, combine cornmeal, salt, baking soda, and baking powder
  5. In a mixer at low speed, mix together eggs, oil, yogurt, and honey.
  6. Add the cheese, cranberries, brown sugar, and apples to the mixer and mix at a low speed.
  7. While the mixer is running at a low speed, add the dry ingredients to the mixer in 1/3 increments.
  8. With a #16 scoop or a ¼ cup measuring cup, scoop the batter into the muffin pan. One scoop batter per muffin.
  9. Bake muffins in the 375° convection oven for 30 minutes, until top is golden and a toothpick comes out clean.
  10. Shortly rest the muffins, serve warm in a 20x12x4 pan.


Nutritional Information

  • Calories: 195
  • Saturated Fat: 2.26 g
  • Sodium: 350 mg

Sourced from: Wisconsin Farm to School



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