Cranberry Orange Yogurt Muffin Bars

1. Preheat oven to 325° F convection or 350° F conventional. Prepare full-size sheet pans with parchment paper and pan release spray. Use one pan for making 48 2-ounce or 96 1-ounce servings and two pans for making 96 2-ounce or 192 1-ounce servings.
2. In a large bowl, combine white whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt. Whisk until combined.
3. In another large bowl, combine Greek yogurt, oil, sugar and eggs. Whisk until thoroughly combined. Slowly add orange juice to the wet ingredients, whisking to combine.
4. Add the wet ingredients and dried cranberries to the dry ingredients. Using a spatula, gently mix the ingredients together until just combined. Do not overmix or the muffin bars can become tough.
5. Pour and spread the batter evenly into the prepared pan(s). Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
   Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.
6. For 2-ounce eq WGR grain servings, cut each pan into 48 pieces. With the pan horizontal, make one cut down the center of the pan. Then cut each half in half, then each quarter in half one more time. Turn the pan vertically. Make one cut down the center, then cut each half into thirds.
   CCP: No bare-hand contact with ready-to-eat food.
7. For 1-ounce eq WGR grain servings, cut each pan into 96 pieces. With the pan horizontal, make one cut down the center of the pan. Then cut each half into thirds, then each third in half. Turn the pan vertically. Make one cut down the center, then cut each half into half, then each quarter into half.

Tip

• If cut into 48 pieces, each serving provides a 2 ounce eq WGR grain. If cut into 96 pieces, each serving provides a 1 ounce eq WGR grain. A 2 ounce eq WGR grain serving also provides 1/8 cup fruit.