Pear ‘n Cheese Meal-in-a-Muffin

Cuisine Type: 
American
Serves: 
48 muffins

The combination of cheese and fruit in a fresh-baked muffin creates an item that crosses over into several dayparts. Perfect for breakfast with a cup of coffee or glass of milk, the muffin also makes a hearty mid-morning or afternoon snack. Or menu it as an accompaniment to soup or salad at lunch.

Ingredients

7 cups all-purpose flour
3 cups whole wheat flour
2 oz. baking powder
1/3 cup sugar
1 tbsp. salt
1 lb. cheddar cheese, shredded
4 eggs
1 1/2 qt. milk
1 cup vegetable oil
2 lb. 11 oz. canned pears, diced and well drained

Steps

1. Preheat oven to 400°F.

2. In large bowl, combine flours, baking powder, sugar and salt.

3. Add cheese to dry ingredients. With mixer on low speed, mix until cheese is coated and separated.

4. In another bowl, combine eggs, milk and oil. Add to dry ingredients and mix on low speed until just blended (the batter will be lumpy). Fold in pears.

5. With #16 dipper, spoon batter into 48 greased muffin tins, filling 2/3 full. Bake 20 min., until muffins are golden brown.

6. Turn out of pans immediately and cool.

Recipe by Chef Michelle Schmidt, Food and Words Consulting, San Francisco, Calif.

Recipe courtesy of Pacific Northwest Canned Pear Service (PNCPS) 

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources