

Take Pillsbury™ Whole Grain-Rich Blueberry Muffin Tops and transform them into a sweet and spicy crunchy topping -- perfect for reusing any leftover muffin tops from breakfast service!
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Place & Bake™ Frozen Muffin Top Batter Whole Grain-Rich Blueberry (11113) | 3 lb 2.00 oz | 24 each |
| Ingredient | Weight | Measure |
|---|---|---|
| Vegetable oil | 2 oz | 1/4 cup |
| Kosher salt | ---Value Not Available | 2 tsp |
| Black pepper, ground | ---Value Not Available | 2 tsp |
| Garlic powder | ---Value Not Available | 1 tsp |
| Cayenne pepper, ground | ---Value Not Available | 1/2 tsp |
Place frozen muffin top batter pieces on parchment-lined sheet pan in a 3x5 pattern.
Bake as directed and allow to cool completely.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
18-22 minutes |
Standard Oven |
350°F |
25-29 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Cut baked muffin tops into approx. 1/2-inch to 3/4-inch cubes and place in large bowl.
Add vegetable oil, salt, pepper, garlic powder, and cayenne pepper to the bowl.
Toss muffin cubes gently until well-coated; place on a parchment-lined full sheet pan and bake as directed until crisp and lightly brown.
Allow to cool and serve 2/3 cup (2 oz) as desired.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
250°F |
30-35 minutes |
Standard Oven |
300°F |
40-45 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.
For crediting in USDA Child Nutrition Programs, 1 serving (2/3 cup or 2 oz) = 1 oz equivalent Grain
Add to a fresh green salad with fruit, chicken, and dressing for a grab-n-go lunch offering.
Utilize any leftover muffin tops from breakfast service for a zero waste menu solution!