Source: U.S. Department of Defence
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Apple Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 029 04
APPLE MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
34 g
4g
5g
34 mg
204 mg
87 mg
Ingredient
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
3-2/3 lbs
1 qts 3 cup
WATER,WARM
EGGS,WHOLE,FROZEN
1-3/4 lbs
3-1/4 cup
APPLESAUCE,CANNED,UNSWEETENED
1-5/8 lbs
3 cup
11-1/2 oz
1-1/2 cup
OIL,SALAD
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
2 lbs
1 qts 3-1/4 cup
2-1/2 lbs
7 oz
1 cup
SUGAR,GRANULATED
CINNAMON,GROUND
1/8 oz
1/3 tsp
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
Method
1 In mixer bowl sift together flour, sugar, milk, baking powder and salt.
2 Add warm water, eggs, applesauce and salad oil; 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 OVERMIX. Batter will be
lumpy.
3 Fold apples into batter.
4 Mix sugar and cinnamon; sprinkle 1/2 teaspoon of cinnamon sugar mixture over each muffin.
5 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full.
6 Using a convection oven, bake 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.
Notes
1 In Step 3, 2 lb 4 oz A.P. (1 qt-1/3 No. 10 cn) drained, chopped apple slices may be substituted.
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| Yield: 100 | Portion: 1 Muffin |
| Calories: | 191 cal |
| Carbohydrates: | 34 g |
| Protein: | 4g |
| Fat: | 5g |
| Cholesterol: | 34 mg |
| Sodium: | 204 mg |
| Calcium: | 87 mg |
| Ingredient | 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 | |
| OIL,SALAD | 11-1/2 oz | 1-1/2 cup | |
| APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED | 2 lbs | 1 qts 3-1/4 cup | 2-1/2 lbs |
| SUGAR,GRANULATED | 7 oz | 1 cup | |
| CINNAMON,GROUND | 1/8 oz | 1/3 tsp | |
| COOKING SPRAY,NONSTICK | 1-1/2 oz | 3 tbsp |
| Method: | |
|
1 In mixer bowl sift together flour, sugar, milk, baking powder and salt. 2 Add warm water, eggs, applesauce and salad oil; 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 OVERMIX. Batter will be lumpy. 3 Fold apples into batter. 4 Mix sugar and cinnamon; sprinkle 1/2 teaspoon of cinnamon sugar mixture over each muffin. 5 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full. 6 Using a convection oven, bake 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. Notes 1 In Step 3, 2 lb 4 oz A.P. (1 qt-1/3 No. 10 cn) drained, chopped apple slices may be substituted. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence