CONTACT INFORMATION

Karen Ball

ballk@whitsons.com

(516) 434-3230

MEAL PRICING

Elementary Lunch $2.80
Secondary Breakfast $2.80
Secondary Lunch $3.00
Reduced Price Lunch $0.25
Milk $0.50
100% Juice $0.50

Pre-Paid Meals

 

10 Meals Elementary $28.00
20 Meals Elementary $56.00
10 Meals Secondary $30.00
20 Meals Secondary $60.00
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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.