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Cran-Apple Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 509 00
CRAN-APPLE MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
201 cal
38 g
3g
4g
10 mg
209 mg
74 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
EGGS,WHOLE,FROZEN
8-5/8 oz
1 cup
8-1/2 oz
1 cup
EGG WHITES,FROZEN,THAWED
OIL, CANOLA
10-1/4 oz
1-3/8 cup
CRANBERRY SAUCE,JELLIED
1-7/8 lbs
3 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ORANGE PEEL,FRESH,GRATED
1/8 oz
1/3 tsp
Method
1 Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixer bowl.
2 Add applesauce, eggs, egg whites, and salad oil; mix at low speed approximately 15 seconds until dry ingredients are moistened.
Do not over mix. Batter will be lumpy.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full. Make a well in the center of each
muffin with the back of a spoon. Combine cranberry sauce and orange peel. Spoon 2 teaspoons of cranberry filling into each well.
4 Bake at 400 F. for 25 to 30 minutes or until done. Using a convection oven, bake at 350 F. for 23 to 26 minutes, open vent, fan off
first 10 minutes, then low fan.



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Cran-Apple Muffins

Yield: 100 Portion: 1 Muffin
Calories: 201 cal
Carbohydrates: 38 g
Protein: 3g
Fat: 4g
Cholesterol: 10 mg
Sodium: 209 mg
Calcium: 74 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
EGGS,WHOLE,FROZEN 8-5/8 oz 1 cup
EGG WHITES,FROZEN,THAWED 8-1/2 oz 1 cup
OIL, CANOLA 10-1/4 oz 1-3/8 cup
CRANBERRY SAUCE,JELLIED 1-7/8 lbs 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ORANGE PEEL,FRESH,GRATED 1/8 oz 1/3 tsp

Method:
1 Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixer bowl.
2 Add applesauce, eggs, egg whites, and salad oil; mix at low speed approximately 15 seconds until dry ingredients are moistened.
Do not over mix. Batter will be lumpy.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full. Make a well in the center of each
muffin with the back of a spoon. Combine cranberry sauce and orange peel. Spoon 2 teaspoons of cranberry filling into each well.
4 Bake at 400 F. for 25 to 30 minutes or until done. Using a convection oven, bake at 350 F. for 23 to 26 minutes, open vent, fan off
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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence