BREADS AND SWEET DOUGHS No. D 029 02
RAISIN MUFFINS
| Yield: 100 | Portion: 1 Muffin |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 204 cal | 37 g | 4 g | 5 g | 34 mg | 205 mg | 90 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 5 lbs | 1 gal 1/2 qts | |
| SUGAR,GRANULATED | 2-1/2 lbs | 1 qts 1-5/8 cup | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| BAKING POWDER | 3-7/8 oz | 1/2 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| WATER,WARM | 3-2/3 lbs | 1 qts 3 cup | |
| EGGS,WHOLE,FROZEN | 1-3/4 lbs | 3-1/4 cup | |
| APPLESAUCE,CANNED,UNSWEETENED | 1-5/8 lbs | 3 cup | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| OIL,SALAD | 11-1/2 oz | 1-1/2 cup | |
| COOKING SPRAY,NONSTICK | 1-1/2 oz | 3 tbsp |
Method
- In mixer bowl, sift together flour, sugar, milk, baking powder and salt.
- Add warm water, eggs, applesauce, salad oil and raisins; mix at low speed until dry ingredients are moistened about 15 seconds; scrape down sides and bottom of mixer bowl; continue to mix at low speed another 15 seconds. DO NOT OVER MIX. Batter will be lumpy.
- Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
- Using a convection oven, bake at 350 F. 23 to 26 minutes with open vent, fan turned off the first 10 minutes, and then low fan. Remove muffins from oven and let cool.
