Your Nutrition Education Publisher

NSBW Recipe from Bristol Bay Borough School District - AK Grown Barley Banana Muffins

Another delicious recipe submitted for the Learning ZoneXpress Soar with School Breakfast Recipe Challenge!
This one comes from Bristol Bay Borough School District in Naknek, AK.

AK Grown Barley Banana Muffins
Makes 48 muffins

Ingredients Measure Weight Directions
W.W. Flour (USDA) 3 Cups 12.7 oz. Preheat convection oven to 325°F. Line muffin tins with paper liners.
Barley Flour (AK Flour Co.) 1 ½ Cups 7.83 oz. Sift together dry ingredients and set aside.
Baking Powder 4 ½ t. In a medium mixing bowl combine the oil, brown sugar, egg, and yogurt. Whisk to combine, and then stir in the mashed banana.
Salt 1 ½ t. Stir in the flour, baking powder, and salt. Do NOT overmix.
Canola Oil 1 1/8 Cup Use a level #16 scoop (blue) to portion out the batter into the lined muffin cups.
Brown Sugar 1 ½ Cup 10.58 oz. Bake for 20 minutes, or until the tops of the muffins are nicely browned.
Non-fat Greek Yogurt, plain (I’ve used vanilla) 1 ½ Cup 12.96 oz. Cool in a wire rack.
Egg 3 eggs
Banans, ripe mashed 15

Notes: This recipe is best made the afternoon before serving.

Nutrients Per Serving
Calories 190 Saturated Fat 1 g Iron
Protein 4 g Cholesterol 10 g Calcium
Carbohydrate 20 g Vitamin A Sodium 95 g.
Total Fat 6 g Vitamin C Dietary Fiber 2.5 g

Adapted from: The Culinary Institute of America: http://www.hsph.harvard.edu/nutritionsource/whole-wheat-banana-nut-muffins/

Leave a Reply
 

No corny emails here!

Only the cream of the crop!

  • Join today and get 16% off your order
  • Exclusive offers
  • New product announcements
  • FREE downloadable resources