This document provides a recipe for Harvest Muffins that will make 240 portions. It lists the ingredients including 12 lbs of shredded carrots and zucchini, 6 lbs of eggs, and dry ingredients like flour, baking powder, and salt. The instructions describe mixing the wet ingredients like veggies and eggs and dry ingredients separately, and then combining and portioning the batter into muffins to bake at 350 degrees for 25 minutes. Nutritional information is provided per portion muffin.