Apricot Muffins

Mornings made better with apricot muffins! These delectable treats are not only delicious but also a nutritious school breakfast option.

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Course Breakfast

Ingredients

3lb 7oz flour ultra grain
2 lb sugar granulated
1.5 tbsp salt kosher
2 tbsp baking powder double-acting
1 tbsp baking soda
1 tbsp cinnnamon ground
1/4 cup orange zest
1lb 12oz eggs whole, frozen
3 cup veg oil
1 tbsp vanilla extract
12 oz granola cinnamon
1 can apricots #10, diced, extra light syrup

Instructions

IN A LARGE BOWL, SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA AND CINNAMON.
IN ANOTHER BOWL BEAT EGGS, OIL, AND VANILLA; ADD ZEST. STIR IN DRY INGREDIENTS JUST UNTIL MOISTENED.
ADD DICED APRICOTS THAT HAVE BEEN THOROUGHLY DRAINED AND FOLD IN TO COMBINE. DO NOT OVER MIX OR APRICOTS WILL BREAK APART. SCRAPE DOWN SIDES OF BOWL MAKING SURE ALL IS INCORPORATED.
FILL GREASED OR PAPER-LINED MUFFIN CUPS USING #8 SCOOP. SPRINKLE TOPS WITH GRANOLA, GENTLY PRESSING INTO BATTER TOPS
BAKE AT 375° F FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTEDINTO THE CENTER OF A MUFFIN COMES OUT DRY.

Notes

Serving Notes:
Granola:
per pfs, each oz. (1/4 cup) provides 1 Grain contribution.
Recipe calls for 12 oz./48 serv.=
.25 oz. (1 T.) per serv.
=.25 oz. Grain contribution

Purchasing Guide:
Apricots:
per USDA, each #10 can provides 24 (1/2 cup) servings drained fruit.
Recipe calls for 1 #10 can drained.
=24 (1/2 cup) serv. = 96 (1/8 cup) servings.
=1/8 cup fruit contribution
Miscellaneous Notes:

Flour:
Recipe calls for 55 oz.
55 oz. x 28.35 grams =
1559.25/48 serv.=
32.48 grams/serv.
16 grams = 1 Grain contribution
32.48/16 - 2.03 or 2.0 Grain contribution

Recipe Source:

Canned Product Foodservice Fruit

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