BREADS AND SWEET DOUGHS No. D 014 01
CORN MUFFINS
| Yield: 100 | Portion: 1 Muffin |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 160 cal | 22 g | 4 g | 6 g | 24 mg | 252 mg | 95 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 2-7/8 lbs | 2 qts 2-1/2 cup | |
| CORN MEAL | 2-3/4 lbs | 2 qts 1 cup | |
| MILK,NONFAT,DRY | 4-1/2 oz | 1-7/8 cup | |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup | |
| BAKING POWDER | 4-3/8 oz | 1/2 cup 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| WATER | 6 lbs | 2 qts 3-1/2 cup | |
| OIL,SALAD | 1-1/8 lbs | 2-1/4 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Blend flour, cornmeal, milk, sugar, baking powder, and salt in mixer bowl.
- Combine eggs and water; add to ingredients in mixer bowl. Blend at low speed about 1 minute. Scrape down bowl.
- Add oil; mix at medium speed until blended.
- Lightly spray 9-12 cup muffin pans with non-stick cooking spray. Fill each cup 2/3 full.
- Bake for 15 to 20 minutes at 425 F. or at 375 F. in a convection oven for 15 minutes or until done on low fan, open vent.
