Maynard Public Schools

CONTACT INFORMATION

Chris Piercey

(978) 897 - 6100

pierceyc@whitsons.com

MEAL PRICING

Elementary Breakfast $1.50
Elementary Lunch $2.75
Secondary Breakfast $1.50
Middle School Lunch $3.00 - $3.25
High School Lunch $3.50 - $3.75
Reduced Price Lunch $0.40
Milk $0.50
100% Juice $0.50
Water - 8 oz.  $0.50
Water - 16.9 oz

$1.00

Polar Seltzer Flavored

$1.75

Fresh Fruit

$0.50

WG Frito Chips

$1.00

WG Pop Tarts

$1.00

Pop Chips

$1.75

Bagel (a la carte)

$1.00

Bagel with Cream Cheese

$1.50

David's WG Cookie

$.50

WG Goldfish

$0.75

Nutrigrain Bar

$1.50

Cereal

$1.00

Chortles

$.75

Cereal Bar

$1.50

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Whitsons Enhances Farm-to-School Initiatives

Local Food Sourcing and Nutrition Education Engage Children in Healthy Eating...  Read More

St. Patrick's Day Celebration at Maynard Schools

Student's at Fowler and Maynard High School were offered a classic Irish-inspired...  Read More

National School Breakfast Week

The schools in Maynard took part in the celebration of National School Breakfast...  Read More

Taste of Maynard

Whitsons at "the taste" of Maynard. Staff prepared and served BBQ Peach Roasted...  Read More

Savor the South School Lunch Event at Maynard High School

It was a great day at Maynard High School. Chef Richard Sandmann stopped by to add...  Read More

Foods for Eye Health

Eating healthy to maintain your normal body functions is always at the top of the...  Read More

April, 11th, 2017

Registered Dietitian vs. Nutritionist

The difference between a registered dietitian and a nutritionist often come up in...  Read More

March, 20th, 2017

Blueberry and Oatmeal Muffins

Need an idea for a healthy breakfast or even a snack? This Blueberry Oatmeal...  Read More

March, 16th, 2017

National School Breakfast Week (March 6th-10th)

This week is National School Breakfast Week, a national campaign that serves as a...  Read More

March, 6th, 2017

Putting Your Best Fork Forward

Happy National Nutrition Month! Here at Whitsons we are excited to celebrate the...  Read More

March, 2nd, 2017

Recent Newsletters

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School Nutrition Blog

Blueberry and Oatmeal Muffins

Need an idea for a healthy breakfast or even a snack?  This Blueberry Oatmeal muffin recipe is a great recipe idea by Whitsons' Registered Dietitian, Katherine Ancona.  Not only is it delicious, but it's quick and easy to make.

These muffins are full of fiber, anti-oxidants, and plenty of vitamins to keep you full and energized throughout the morning! If blueberries are not your favorite fruit, they can be substituted for strawberries, bananas, or even raspberries. Either way, these muffins make a great snack, so enjoy!

Yield: Makes 16 muffins

Ingredients:
  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar
Instructions:
  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.
Submitted By: Katherine Ancona, RD

About Katherine Ancona:  
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Food, Nutrition, and Culinary Science from Clemson University in 2013. While attending Clemson University, she led a team of undergraduate students in modifying recipes to be healthier. She is most interested in wellness, pediatric, and culinary nutrition, and she also serves as a volunteer for the Kids Eat Right Campaign. Katherine completed her dietetic internship at Oklahoma State University in 2014, and began working for Whitson’s Culinary Group as a Registered Dietitian in August of 2016.