Three Takes On: Muffins

Three Takes On offers several different versions of the same classic dish. This month: Muffins.

Published in FSD Update

Harvest Muffin

Jefferson County Public Schools (Louisville, Ky.)

Adding vegetables to muffins has become a hit at Jefferson County Public Schools, with the introduction last year of the Harvest Muffin. The muffin’s star ingredient is locally sourced butternut squash, which is frozen so it can be used throughout the year. The muffin also includes crushed pineapple and cinnamon for hints of sweetness.

See full recipe

Toasted Walnut Maple Muffins

Colorado State University (Fort Collins)

Fridays are fun at Colorado State University because it’s cupcake day. Dining services wanted to duplicate cupcakes’ popularity with students with its muffin selection, so it created this recipe, which is offered once a week. The muffin’s flavor profile is comparable to a walnut pancake or walnut French toast with syrup, according to Senior Associate Director of Residential Dining Mark Petrino, who says the item is extremely popular with students.

See full recipe

Chocolate Cherry Pecan Muffins

TriStar Summit Medical Center (Hermitage, Tenn.) 

TriStar Summit Medical Center’s popular Chocolate Cherry Pecan Muffins are filled with sweetness and a hint of crunch. These muffins add a pop of color to the hospital’s muffin display and just enough sweetness to make it a customer favorite.

See full recipe

 

 

 

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources