No matter how many blog posts we write, we can never seem to fit everything in when it comes to National School Breakfast Week! For this reason, we’re going to whip up today’s bonus blog for you, which includes two super-yummy school breakfast recipes from Windham Raymond School District RSU #14.
Earlier in March we sat down to chat with Jeanne Reilly, Director of School Nutrition at Windham Raymond. We’d long been fans of her program’s amazing Facebook page, and we wanted to learn more—especially when we read the words “freshly-baked muffins”! Although our first piece this month gave the recipe for Vermont Maple French Toast Bread, it was the mention of Hot Cocoa Muffins that first caught our eye. Jeanne was kind enough to share several of her recipes with us, and today we’re passing on the recipes for those very same Hot Cocoa Muffins plus one for Pumpkin Muffins for good measure.
And speaking of good measure, rather than type out the recipe we’ve displayed the recipes, as-is, the way Jeanne sent them to make them easier to scale for your kitchen staff.
