This guest post for Low Sugar Strawberry Muffins was written by Emily Burson, RD, Founder and President of School Nutrition Plus.
Hey everyone! It’s so nice to be here on the Milk & Honey Nutrition blog. Like Mary Ellen, I’m a registered dietitian who’s passionate about feeding kids healthy meals every day. I’m so passionate about it in fact, that I’ve made the mission my career. In 2009, I partnered with a professionally trained chef, Brandon Neumen, to launch our school catering company School Nutrition Plus. We’ve grown year-over-year and now serve more than 20,000 made-from-scratch meals to students every day participating in the National School Breakfast, Lunch, Snack, and Supper Programs.
While school lunch seems to get the most buzz in the media, eating a balanced breakfast is just as important. It’s the best way to start your day – whether you’re on summer break or school is back in session. Studies have shown that eating breakfast during the school year improves test scores and overall achievement, and it decreases tardiness and absences from school.
Our recipe for Strawberry Muffins is a great example of how making recipes from scratch can boast more fiber and less added sugar. The store-bought, packaged versions of muffins often found in schools can easily offer three or four times the amount of sugar recommended for children and teens. Our Strawberry Muffin recipe provides a tastier and healthier alternative as the fruit adds natural sweetness. This recipe is particularly special to us because it’s one of the first scratch-baked items we put on our menu. We hope you love these muffins as much as our team enjoys making them!
If you like this recipe, you can check out more in our recently released cookbook, A Chef Walks Into a Cafeteria.... We wrote the book to celebrate our nearly 10 years in business and to inspire families to cook the same kid-approved, family-friendly recipes that we serve in school cafeterias.
Low-Sugar Strawberry Muffins
Yield: 12 servings
1 large egg yolk
1 large egg
1/2 cup buttermilk
1/2 cup honey
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup butter, melted
1 cup white whole-wheat flour (or whole grain Gluten free blend if needed)
1 cup all-purpose flour ((or whole grain Gluten free blend if needed)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups diced fresh strawberries
Preheat your oven to 425°F. Combine egg yolk, egg, buttermilk, honey, brown sugar, vanilla, and melted butter in a large bowl; stir until smooth. Combine flours, baking powder, and salt in a large bowl. Stir strawberries into flour mixture until just combined. Add liquid mixture to flour mixture; stir until just moist. Place liners in muffin tins or coat with cooking spray. Scoop the batter into prepared muffin tins. Bake at 425°F for 15 minutes. Remove from the oven and cool. Enjoy!
Emily Burson, RD, Founder & President of School Nutrition Plus has been pushing the envelope of school dining since 2009. After managing school kitchens where the definition of cooking meant opening a box of frozen food and putting it in the oven, Emily’s relentless desire to serve kids real food and teach them where it comes from drove her to start SNP. You can follow Emily on Instagram & Twitter: @emilybursonrd.