WIC Breads and Grains Recipes

Kids can help! 

On this page:
Muffins: Bran Muffins | Carrot Muffins | Mystery Muffins | Tasty Muffins

Breads: Peanut Butter Banana Bread | Whole Wheat Banana Bread | Pumpkin Pie Bread | Zucchini Bread | Cornbread | Popovers

Pancakes: Cereal Pancakes | Whole Grain Pancakes | Toaster Waffle Toppers

Grains: Granola | Granola Bars | Couscous | Italian Broccoli & Pasta | Fried Rice | Seasoned Rice | Spanish Rice Supreme | Wild Rice with Mushrooms and Almonds | Chicken Barley Soup

Other WIC Recipes

Bran Muffins

• No-stick cooking spray
• 1 1/4 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Heat oven to 400°F.

Coat 12 muffin cups (muffin pan) with no-stick cooking spray.

Stir together all ingredients in a medium bowl.

• 1 1/2 cups bran flakes cereal
• 3/4 cup milk
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1/4 cup oil

For a variation, add: 1/2 tsp vanilla

• 3 Tbsp flour
• 2 Tbsp brown sugar
• 1 Tbsp margarine

Combine cereal and milk in a large bowl.

Let stand 3 minutes until cereal is soft.

Add brown sugar, egg, oil and vanilla. Mix well. 
Add flour mixture and stir just until blended.

Fill muffin cups 2/3 full with batter. Bake 20 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.

Servings: 12

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Carrot Muffins

• No-stick cooking spray

Heat oven to 350°F.

Coat 12 muffin cups (muffin pan) with no-stick cooking spray.

• 2 eggs, beaten
• 1/2 cup applesauce
• 1/2 cup sugar
• 2 Tbsp vegetable oil
• 1 cup flour OR 1/2 cup whole wheat flour with 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1 1/2 cups carrots, shredded

For a variation, add: 1 tsp vanilla; 1/2 cup raisins; walnuts to top of muffins

Combine eggs, applesauce, sugar, oil and vanilla in a large bowl. 
Mix well. 
Stir flour, baking soda, salt and cinnamon in a separate bowl. 
Add flour mixture to egg mixture. Stir just until blended.

Stir in carrots and raisins.

Fill muffin cups 1/2 full with batter. Bake 25 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.

Servings: 12

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Mystery Muffins

• No-stick cooking spray
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar

Heat oven to 350°F.

Coat 12 muffin cups (muffin pan) with no-stick cooking spray.

Mix all ingredients in a large bowl.

• 2 eggs
• 1 cup milk
• 1/2 tsp vanilla
• 4 Tbsp vegetable oil
• 12 medium strawberries OR 12 1-inch chunks banana OR 12 pitted cherries OR 12 peach slices OR any favorite fruit
• 2-3 Tbsp sugar

Combine eggs, milk, vanilla and oil in a separate bowl. Mix well. 
Add egg mixture to flour mixture. Stir just until blended. 
Fill muffin cups 1/2 full with batter. 
Roll each piece of fruit in a small amount of sugar. 
Use your finger to push fruit down into the batter in each cup.

Bake for 20 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.

Servings: 12

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Tasty Muffins

• No-stick cooking spray

Heat oven to 400°F.

Coat 12 muffin cups (muffin pan) with no-stick cooking spray.

• 1 3/4 cups flour
• 1 Tbsp baking powder
• 3/4 cup sugar

Mix 1 3/4 cups flour, baking powder and sugar in a large bowl.

• 1 egg, slightly beaten
• 1 cup milk
• 1/4 cup vegetable oil

Mix the egg, milk and oil in a separate bowl. 
Add the egg mixture to the flour mixture. Stir just to combine.

• 1 cup berries
• 1/4 cup flour

Coat berries with 1/4 cup flour. Gently stir berries into batter.

Fill muffin cups 2/3 full with batter. Bake 15 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.

Servings: 12

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Peanut Butter Banana Bread

• No-stick cooking spray

Heat oven to 350°F.

Coat a 9x5-inch loaf pan with no-stick cooking spray.

• 2 1/2 cups flour OR1 1/4 cups all-purpose flour plus 1 1/4 cups whole wheat flour
• 1 cup sugar
• 3 1/2 tsp baking powder

Stir together flour, sugar and baking powder in a large bowl.

• 1 cup ripe bananas, mashed (about 3 bananas)
• 3/4 cup peanut butter (crunchy or creamy)
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 egg, slightly beaten

Add bananas, peanut butter, milk, oil and egg. 
Mix just until blended (do not over mix).

Bake 1 hour or until toothpick inserted in center comes out clean (cover top loosely with aluminum foil after 45 minutes in the oven to prevent over-browning). Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 12-14

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Whole Wheat Banana Bread

• No-stick cooking spray

Heat oven to 350°F.

Coat a 8x4-inch loaf pan with no-stick cooking spray.

• 1 1/4 cups flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt

Mix flours, baking soda and salt in a large bowl.

• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1 egg

Mix oil, sugar and egg together in a separate bowl. 
Add to flour mixture. Stir to combine.

• 1 cup very ripe bananas, mashed (about 3 bananas)
• 1 tsp vanilla

For a variation, add: 1/2 cup chopped walnuts

Stir in bananas, vanilla and nuts.

Pour into prepared pan. Bake for 45 minutes until toothpick inserted in center comes out clean.

Cool in pan 15 minutes. Remove bread from pan to cool completely.

Servings: 10-12

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Pumpkin Pie Bread

• No-stick cooking spray
• 3 1/2 cups flour OR use a combination of all-purpose and up to half whole wheat flour
• 3/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 5 tsp pumpkin pie spice OR 1 1/2 tsp allspice, 1 1/2 tsp cinnamon, 1 1/2 tsp nutmeg and 3/4 tsp cloves

Heat oven to 350°F.

Coat 2 loaf pans (or 1 loaf pan and 9 muffin cups) with no-stick cooking spray.

Mix flour, salt, baking powder and baking soda in a large bowl. 
Add pumpkin pie spice. Stir to combine.

• 1 1/3 cups brown sugar, firmly packed
• 3/4 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 can (15-16 oz.) pumpkin

For a variation, add: 3/4 cup raisins OR chopped nuts

Mix brown sugar, milk, oil, eggs and pumpkin in a separate bowl. 
Add to flour mixture. Stir just until blended. Gently stir in raisins.

Pour batter into pans.

Bake 8-inch loaves 1 hour; 9-inch loaves 50 minutes; muffins 20-25 minutes. A toothpick inserted in center should come out clean. Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 16

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Zucchini Bread

• No-stick cooking spray

Heat oven to 350°F.

Coat 2 loaf pans (or 1 loaf pan and 9 muffin cups) with no-stick cooking spray.

• 1 cup brown sugar, firmly packed
• 1 cup sugar
• 1 cup vegetable oil
• 3 eggs, beaten
• 1 tsp vanilla
• 2 cups raw zucchini, peeled and shredded (use a cheese grater to shred zucchini)

Mix all ingredients above in a large bowl. Stir to combine.

• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 3 tsp cinnamon
• 1 cup chopped nuts

For a variation, add: 1/2 cup raisins

Mix flour, baking soda and powder, salt, and cinnamon in small bowl. 
Add to the sugar mixture. Stir just until blended. 
Gently stir in nuts and raisins.

Pour batter into pans.

Bake 8-inch loaves 1 hour; 9-inch loaves 50 minutes; muffins 20-25 minutes. A toothpick inserted in center should come out clean. Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 16

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Cornbread

• No-stick cooking spray

Heat oven to 400°F.

Coat 12 muffin cups (muffin pan) or cornbread molds with no-stick cooking spray.

• 1 cup flour
• 1 cup cornmeal
• 2 tsp baking powder
• 2 Tbsp sugar

Mix flour, cornmeal, baking powder, sugar and salt in a large bowl.

• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, slightly beaten

For a variation, add: 1/2 tsp salt and/or 1/2 cup thawed frozen corn

Add milk, oil and egg. 
Stir until just moistened (the batter will be lumpy). 
Gently stir in corn.

Fill cups 2/3 full with batter. Bake for 15-20 minutes until golden brown.

Servings: 12

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Popovers

• No-stick cooking spray
• 2 eggs
• 1 cup milk
• 1 cup flour
• 1/4 tsp salt

Heat oven to 400°F.

Spray 12 muffin cups well with no-stick cooking spray.

Break eggs into a mixing bowl. 
Add milk and mix well. Add flour and salt. 
Mix just until smooth - do not over mix. 
Pour batter into each muffin cup until just over 1/2 full.

Bake for 25 minutes or until golden brown (do not open the oven door). Remove popovers from the pan.

Servings: 12

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Cereal Pancakes

• No-stick cooking spray

Coat griddle or frying pan with no-stick cooking spray.

• 1 1/2 cups flour
• 2 Tbsp sugar
• 1 Tbsp baking powder

Mix flour, sugar and baking powder in a medium bowl. Set aside.

• 1 eggs
• 2 cups milk
• 2 Tbsp vegetable oil
• 1 cup flake cereal
• 1 cup fruit, cubed (try strawberries, peaches, raspberries, bananas or blueberries in these pancakes)

Mix egg, milk and oil in a separate bowl until foamy. Add cereal.

Let stand 2 minutes until cereal softens.

Add flour mixture and stir just to combine (batter will be lumpy). 
Stir fruit into batter.

Pour 1/4 cup portions of batter onto a preheated griddle or frying pan. Wait until bubbles appear on the batter and flip over. Pancakes should be golden brown on each side.

Servings: 8

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Whole Grain Pancakes

• No-stick cooking spray
• 2 cups whole wheat pastry flour OR 1 cup all-purpose flour plus 1 cup whole wheat flour
• 1/2 cup wheat germ OR additional flour if wheat germ is unavailable
• 2 tsp baking powder
• 1 Tbsp sugar

For a variation, add:1/4 cup ground flax seed and/or 1/2 tsp cinnamon

Coat griddle or frying pan with no-stick cooking spray.

Mix all ingredients in a medium bowl.

• 2 eggs
• 2 1/2 cups milk

For a variation, add:1/2 tsp vanilla

Mix eggs, milk and vanilla in a separate bowl until foamy. 
Add flour mixture and mix just to combine (batter will be lumpy).

Pour 1/4 cup portions of the batter onto a preheated griddle or frying pan. Wait until bubbles appear on the batter and flip over. Pancakes should be golden brown on each side.

Servings: 6

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Toaster Waffle Toppers

• 2 toaster waffles
• 1/2 cup yogurt (look for low-fat or light yogurt)
• 1/2 cup dried berries OR fresh berries OR canned berries OR frozen berries OR sliced kiwi OR mandarin oranges, drained OR fresh pineapple OR other fruit

Toast waffles in the toaster according to package directions. Let cool until just warm for kids to pick up without burning their fingers.

Top each waffle with 1/4 cup of yogurt and 1/4 cup of fruit.

These may be picked up and eaten with your hands, just like toast.

Servings: 2

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Granola

• 2 cups old-fashioned rolled oats
• 1/2 cup wheat germ
• 1/2 cup nuts, chopped
• 1/2 cup coconut
• 1/2 tsp cinnamon

Preheat oven to 300°F.

Mix ingredients listed above in a large bowl.

• 3 Tbsp vegetable oil
• 3 Tbsp honey

For a variation, add:Bran flake cereal, raisins or other dried fruits, sunflower seeds, rolled wheat or rye

Mix together oil and honey in a separate bowl. 
Add to the oatmeal mixture and stir well.

Spread mixture in an 11x17 baking pan or other large baking pan. Bake 15 minutes or until lightly browned, stirring every 5 minutes. (Granola becomes crisp as it cools.)

Store in a closed container or plastic bag.

Servings: 4-5

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Granola Bars

• 2 cups crisp rice cereal
• 2 cups dry oatmeal
• 1/2 cup raisins OR other dried fruit

For a variation, add: 1/2 cup sunflower seeds OR peanuts, chopped

Combine cereal, oats, raisins and sunflower seeds in a large bowl.

• 1/2 cup brown sugar, firmly packed
• 1/2 cup light corn syrup
• 1/2 cup peanut butter
• 1 tsp vanilla
• No-stick cooking spray

Mix brown sugar and corn syrup in a small pan. Heat and stir until boiling. Remove from heat. Stir in peanut butter and vanilla.

Pour over cereal mixture and mix well.

Press firmly into a 9x13-inch pan that has been sprayed with no-stick cooking spray.

Cool and cut into bars. Store in an airtight container.

Servings: 16

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Couscous

• 1 1/2 cups chicken or vegetable broth OR prepared bouillon
• 1 cup couscous, dry

Heat broth to boiling in a medium pan. Remove from heat and stir in couscous. Cover tightly and set aside.

• 2 Tbsp margarine
• 1 clove garlic, chopped OR 1/4 tsp garlic powder
• 1 red bell pepper, chopped
• 1/2 cup carrots, shredded
• 1/2 cup green onions, sliced
• 1/2 tsp salt

For a variation, add: 8 small mushrooms, sliced and/or 1 tsp dried dill

Melt margarine in a large frying pan over medium heat. Add garlic, red pepper, carrots, mushrooms and dill. Cook for 3-5 minutes until soft. Add green onions and salt.

Add couscous and mix well. Serve immediately.

Servings: 6

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Italian Broccoli & Pasta

• 2 cups fettuccini noodles, dry OR whole grain pasta

Cook noodles according to package directions. Drain. Return to pot and cover so noodles stay warm.

• No-stick cooking spray
• 2 cups broccoli, chopped (fresh or frozen)
• 3 Tbsp green onions, chopped

Spray large frying pan with no-stick cooking spray. Cook and stir broccoli and onions on medium-high heat for 3 minutes.

• 1/2 tsp dried oregano
• 1 tsp pepper
• 1 can (14-16 oz.) stewed OR diced tomatoes with liquid

For a variation, add: 1/2 tsp dried thyme

Add oregano, pepper, tomatoes and thyme. Cook until heated throughout.

• 3 Tbsp grated Parmesan cheese

Portion the noodles onto 4 plates. Pour tomato mixture over noodles. Top with Parmesan cheese and serve.

Servings: 4

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Fried Rice

• 2 eggs
• 1 tsp salt
• Pepper to taste

Beat the eggs with salt and pepper until yolk and white are combined.

• 4 Tbsp vegetable oil

Heat 2 Tbsp vegetable oil in frying pan over medium heat. Add eggs. Cook and stir until eggs are solid and scrambled but not dry. Remove eggs and clean pan.

• 4 cups cold cooked rice
• 1-2 Tbsp soy sauce

Heat 2 Tbsp vegetable oil in pan over medium-high heat. Add rice. Cook and stir for 2-3 minutes until heated through. Stir in soy sauce as desired.

• 1-2 green onions, chopped

For a variation, add: Peas, Mushrooms or bean sprouts and/or pork or chicken, cooked and chopped

Add scrambled eggs back into pan. Mix thoroughly. Stir in green onion and heat completely.

Servings: 4

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Seasoned Rice

• 1 Tbsp vegetable oil
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 2 cups white rice, dry

Heat oil in large pan over medium-high heat.

Add onion, garlic and rice. Cook 3-5 minutes.

• 4 cups water
• 1/2 tsp salt

For a variation, add: 1/2 cup fresh vegetables OR frozen vegetables (try corn, peas, carrots or peppers)

Add water and salt. Bring to a boil.

Turn heat down to low. Cover and cook 15 minutes without stirring.

Stir in vegetables. Cover and cook an additional 5 minutes until heated throughout.

Servings: 6

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Spanish Rice Supreme

• 1 Tbsp vegetable oil
• 1 cup white rice, dry OR whole grain brown rice

Heat oil in a medium frying pan over medium-high heat.

Add rice to pan. Cook and stir until lightly browned (about 3-5 minutes).

• 1 medium onion, chopped
• 2 can s (14-16 oz. each) diced tomatoes with liquid OR tomato sauce
• 1/2 tsp salt

Add onion, tomatoes and salt. Heat to boiling. Cover and cook over low heat for 25 minutes (IF whole grain brown rice, add 1/2 cup water and cook 45 minutes) or until the rice is soft and most of the liquid is absorbed.

Servings: 4

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Wild Rice with Mushrooms and Almonds

• 1/4 cup butter OR margarine

Heat oven to 325°F.

Melt butter in a large frying pan over medium heat.

• 1 cup wild rice
• 1/2 cup slivered almonds
• 2 Tbsp onion, chopped
• 1 can (8 oz.) mushroom stems and pieces, drained

Add rice, almonds, onion and mushrooms. Cook and stir 15-20 minutes until almonds are golden brown. Pour wild rice mixture into a 1 1/2-quart baking dish.

• 3 cups chicken broth OR prepared bouillon

Heat broth until boiling. Stir into wild rice mixture. Cover and bake 1 1/2 hours, until all liquid is absorbed and wild rice is tender and fluffy.

Servings: 6-8

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Chicken Barley Soup

• 1 Tbsp vegetable oil
• 1 cup onion, chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced

Heat oil in a large pan over medium heat. Add onions, carrots and celery. Cook 5 minutes until onion is tender.

• 6 cups chicken broth OR prepared bouillon
• 1/2 cup pearl barley
• 2 cups cooked chicken, chopped or shredded (4 medium boneless chicken breasts or 8 thighs = 2 cups cooked, chopped chicken)

Add broth and barley. Bring to a boil.

Reduce heat to low and cook for 40 minutes, stirring occasionally.

Add chicken and cook an additional 10 minutes. Serve hot.

Servings: 8

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