Source: U.S. Department of Defence
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Blueberry Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 029 01
BLUEBERRY MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
187 cal
33 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
BLUEBERRIES,CANNED,DRAINED
2-1/4 lbs
1 qts
1-1/2 oz
3 tbsp
COOKING SPRAY,NONSTICK
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 OVER MIX. Batter will be
lumpy.
3 Rinse blueberries, drain well. Fold into batter.
4 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full.
5 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. NOTES: 1. In Step 3, 2 lb A.P. (1-1/2 quarts) blueberries, frozen, IQF, thawed, may be
subsitituted.
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https://theodora.com/recipies/breads_and_sweet_doughs/blueberry_muffins.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Muffin |
| Calories: | 187 cal |
| Carbohydrates: | 33 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 | |
| BLUEBERRIES,CANNED,DRAINED | 2-1/4 lbs | 1 qts | |
| 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 OVER MIX. Batter will be lumpy. 3 Rinse blueberries, drain well. Fold into batter. 4 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full. 5 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. NOTES: 1. In Step 3, 2 lb A.P. (1-1/2 quarts) blueberries, frozen, IQF, thawed, may be subsitituted. |
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