Source: U.S. Department of Defence
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Applesauce Cinnamon Crumb Top Muffin
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 507 00
APPLESAUCE CINNAMON CRUMB TOP MUFFIN
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
204 cal
38 g
3g
5g
0 mg
217 mg
76 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
MARGARINE
3 oz
1/4 cup 2-1/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 oz
1/4 cup 2-1/3 tbsp
SUGAR,BROWN,LIGHT
6-7/8 oz
1-3/8 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 mixer bowl.
2 Add applesauce, egg substitute, and salad oil or melted shortening; mix at low speed 15 seconds until dry ingredients are
moistened.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full. Mix softened margarine, flour, and
brown sugar until crumbly. Sprinkle on top of each muffin.
4 Bake at 400 F. for 20 to 25 minutes or until lightly brown or using a convection oven, bake at 350 F. for 23 to 26 minutes open
vent, turn off fan first 10 minutes, then low fan.
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https://theodora.com/recipies/breads_and_sweet_doughs/applesauce_cinnamon_crumb_top_muffin.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Muffin |
| Calories: | 204 cal |
| Carbohydrates: | 38 g |
| Protein: | 3g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 217 mg |
| Calcium: | 76 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 | |
| MARGARINE | 3 oz | 1/4 cup 2-1/3 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-2/3 oz | 1/4 cup 2-1/3 tbsp | |
| SUGAR,BROWN,LIGHT | 6-7/8 oz | 1-3/8 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 mixer bowl. 2 Add applesauce, egg substitute, and salad oil or melted shortening; mix at low speed 15 seconds until dry ingredients are moistened. 3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full. Mix softened margarine, flour, and brown sugar until crumbly. Sprinkle on top of each muffin. 4 Bake at 400 F. for 20 to 25 minutes or until lightly brown or using a convection oven, bake at 350 F. for 23 to 26 minutes open vent, turn off fan first 10 minutes, then low fan. |
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