Breads

Source: Cornell Cooperative Extension, Division of Nutritional Sciences, Cooking Up Fun - Muffins & More

Yield: 12 Servings

Source: Kansas Family Nutrition Program, Kids a Cookin’

Yield: 12 Servings

Source: USDA Food Distribution Program on Indian Reservations, A River of RecipesNative American Recipes Using Commodity Foods

Yield: 12 Servings

Source: USDA Consumer and Marketing Service, Smart Shopper RecipeFood Trades Staff

Yield: 20 Servings

Source: New Mexico State University Cooperative Extension Service, Cooking with KidsLynn Walters and Jane StaceyUSDA Food and Nutrition Service Food Stamp Nutrition Education Program

Yield: 12 Servings

Source: California Department of Health Services, California’s Chefs Cook LeanCalifornia Project LEAN

Yield: 8 Servings

Source: California Department of Health Services, Celebrate Health with a Lowfat FiestaCalifornia Project LEAN

Yield: 12 Servings

Source: Utah State University Cooperative Extension, Healthy Eating for Older Adults

Yield: 12 Servings

Source: Virginia Cooperative Extension, Healthy Futures

Yield: 60 Servings

Source: Iowa State University Extension, Food for Fitness and Fun, November 2000

Yield: 32 Servings