

Sweet peaches and tart cranberries complement each other nicely in a whole-grain breakfast muffin bar.
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 2 lb | 4 cups |
| Reserved liquid from drained peaches | 1 lb 1.00 oz | 1 1/2 cups |
| Gold Medal™ Whole Grain-Rich+ Variety Muffin Mix (31529) | 5 lb | 1 box |
| Nutmeg, ground | ---Value Not Available | 2 tsp |
| Sliced peaches, canned, liquid drained & reserved, chopped | 2 lb 4.00 oz | 4 cups |
| Dried cranberries | 10 oz | 2 cups |
| Coarse sugar | 4 oz | 1/2 cup |
Pour water and reserved liquid from drained peaches into a mixing bowl then add muffin mix and nutmeg.
Mix using a rubber spatula until blended. DO NOT overmix.
Fold in peaches and cranberries and stir until batter is smooth (batter will be thick).
Deposit batter into parchment-lined, or greased full sheet pan.
Sprinkle sugar evenly over top; bake as directed and cool completely before portioning.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
18-22 minutes |
Standard Oven |
400°F |
22-26 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
For crediting in USDA Child Nutrition Programs, 1 serving (1 - 3x4-inch piece) = 2 oz equivalent Grain, 1/4 cup Fruit
Substitute pears for peaches for a delicious fall muffin bar.