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Applesauce Blueberry Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 508 00
APPLESAUCE BLUEBERRY MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
195 cal
36 g
3g
4g
0 mg
209 mg
75 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5-3/4 lbs
1 gal 1-1/4 qts
BAKING POWDER
3-7/8 oz
1/2 cup
SALT
3/4 oz
1 tbsp
1/2 oz
2 tbsp
CINNAMON,GROUND
NUTMEG,GROUND
1/8 oz
1/3 tsp
SUGAR,GRANULATED
2-1/4 lbs
1 qts 1 cup
APPLESAUCE,CANNED,SWEETENED
5-1/4 lbs
2 qts 1-3/8 cup
EGG SUBSTITUTE,PASTEURIZED
1-1/8 lbs
2 cup
10-7/8 oz
1-1/2 cup
SHORTENING
BLUEBERRIES,FROZEN,UNSWEETENED
2-3/8 lbs
1 qts 3 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixing bowl.
2 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.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
4 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.
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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Applesauce Blueberry Muffins

Yield: 100 Portion: 1 Muffin
Calories: 195 cal
Carbohydrates: 36 g
Protein: 3g
Fat: 4g
Cholesterol: 0 mg
Sodium: 209 mg
Calcium: 75 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5-3/4 lbs 1 gal 1-1/4 qts
BAKING POWDER 3-7/8 oz 1/2 cup
SALT 3/4 oz 1 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
APPLESAUCE,CANNED,SWEETENED 5-1/4 lbs 2 qts 1-3/8 cup
EGG SUBSTITUTE,PASTEURIZED 1-1/8 lbs 2 cup
SHORTENING 10-7/8 oz 1-1/2 cup
BLUEBERRIES,FROZEN,UNSWEETENED 2-3/8 lbs 1 qts 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixing bowl.
2 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.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
4 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.
Notes
1 In Step 2, canned drained, rinsed blueberries 6-1/4 cups per 100 portions, may be substituted for frozen thawed blueberries.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/applesauce_blueberry_muffins.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence