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No.D 508 00
BREADS AND SWEET DOUGHS
APPLESAUCE BLUEBERRY MUFFINS
75 mg
209 mg
0 mg
4 g
3 g
36 g
195 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
1 Muffin
Portion
Ingredient
FLOUR,WHEAT,GENERAL PURPOSE
BAKING POWDER
SALT
CINNAMON,GROUND
NUTMEG,GROUND
SUGAR,GRANULATED
APPLESAUCE,CANNED,SWEETENED
EGG SUBSTITUTE,PASTEURIZED
SHORTENING
BLUEBERRIES,FROZEN,UNSWEETENED
COOKING SPRAY,NONSTICK
Issue
Measure
1 gal 1-1/4 qts
1/2 cup
1 tbsp
2 tbsp
1/3 tsp
1 qts 1 cup
2 qts 1-3/8 cup
2 cup
1-1/2 cup
1 qts 3 cup
1/4 cup 1/3 tbsp
Weight
5-3/4 lbs
3-7/8 oz
3/4 oz
1/2 oz
1/8 oz
2-1/4 lbs
5-1/4 lbs
1-1/8 lbs
10-7/8 oz
2-3/8 lbs
2 oz
Method
1
2
Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixing bowl.
Add applesauce, egg substitute, and salad oil or melted shortening; mix at low speed 15 seconds until dry ingredients are
moistened. Fold in blueberries. Do not overmix. Batter will be lumpy.
Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
Bake 25 to 30 minutes at 400 F. oven or at 350 F. in a convection oven for 23 to 26 minutes or until done, open vent, fan turned off
first 10 minutes, then low fan.
3
4
Notes
1 In Step 2, canned drained, rinsed blueberries 6-1/4 cups per 100 portions, may be substituted for frozen thawed blueberries.
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