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

 

 

 

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In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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