n this month’s exploration of breakfast baked goods, School Nutrition loosely defi ned these as items featuring batters and doughs, which are usually baked, but sometimes (like pancakes and waffl es) griddled. In addition to those griddled favorites and easy, on-the-go muffi ns, there are other breakfast baked goods that can, with imagination and trial, be modifi ed for improved nutritional profi les. Cut the butter in a croissant. Adjust the fl our in breakfast biscuits. Use compliant par-baked doughs for cinnamon rolls. Transform a Danish pastry by adding unsweetened fruit topping to a fl atbread. Serve bagel halves instead of whole portions, or remove most of the breading and fi ll with veggies and protein instead. Look into how you could “healthify” ethnic favorites that might have resonance in your region, such as orejas (a Mexican pan dulce similar to an “elephant ear” version of the churro), a Korean gyeran-ppang (egg bread) or the Czech kolache highlighted on page 50. I CARBOHOLICS, REJOICE! Food Focus accustomed to,” Ussery notes. “It can also create a denser baked good, so while trying to reach 100% whole-grain is ideal for health, it is not necessarily ideal for quality and palatability.” She recommends using a white whole-wheat fl our. This is made with a different type of wheat, frequently white wheat berries, which are nutritionally equivalent to more conventional hard red wheat, but lighter in color and fl avor. Baking experts say you can substitute it 100% in recipes that use whole-wheat fl our and 50% in recipes calling for all-purpose fl our. Anytime Pumpkin Raspberry Muffi n 1 cup raspberries, unsweetened, frozen 3 1 / 2 cups white whole-wheat fl our 1 1 1 Preheat the oven to 350°F. Line 12 muffi n tins with paper liners and set aside. Allow the frozen raspberries to thaw slightly while preparing muffi n batter. 2 Combine the fl our, brown sugar, 1 / 4 cup granulated sugar, 2 tsp. cinnamon, baking soda and salt in a medium-sized bowl. 3 In another medium-sized bowl, combine the pumpkin, butter-milk, oil, liquid egg whites, orange zest, vanilla extract and chopped pecans. 4 Stir the pumpkin mixture into the fl our mixture until just blended. Do not overmix. 5 In a small bowl, combine 1 Tbsp. granulated sugar and / 2 tsp. cinnamon. Set aside. 1 Kitchen Wisdom Says... The recipe is great. It could be made with any fruit: blueberries, apple chunks, raisins, etc. The pecans may be an allergy problem. You could substitute rolled oats for the pecans. The added pumpkin makes these super moist, and I love the addition of frozen raspberries for sweetness and color—so pretty! / 2 cup brown sugar / 4 cup + 1 Tbsp. granulated sugar 2 tsp. + / 2 tsp. cinnamon 1 1 1 / 2 tsp. baking soda / 2 tsp. kosher salt 2 1 / 2 cups pumpkin puree 3 / 4 cup buttermilk, low-fat 6 Spoon equal amounts of the pumpkin batter into each muffi n tin. Place equal numbers of partially thawed raspberries on top of each muffi n. 7 Bake for approximately 18 minutes or until a wooden pick inserted into the muffi ns comes out almost clean. Remove the muffi ns from the oven, place the baking tin on a wire rack and immediately sprinkle with the sugar and cinnamon topping. Let stand for 15 minutes, and then carefully remove the muffi ns from the pan to cool completely on a wire rack. Recipe, Photo and Nutritional and Meal Pattern Analyses: Washington Red Raspberry Commission, www.redrazz.org Serves: 12 (1 muffi n) Per Serving: 212 cal., 4 g pro., 7.4 g fat, 33 g carb., 3 g fi ber, 153 mg sod. Meal Pattern: 0.75-oz.-eq. whole grains 3 Tbsp. canola oil 3 egg whites 1 Tbsp. orange zest 2 tsp. vanilla extract 2 oz. pecans, chopped, toasted www.schoolnutrition.org | eSN | 47
School Nutrition Association March 2021: Page 47
