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Cranberry Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 029 06
CRANBERRY MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
182 cal
32 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
CRANBERRIES,FRESH
2 lbs
2 qts 1-1/2 cup
2-1/8 lbs
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 OVERMIX. Batter will be
lumpy.
3 Fold cranberries 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 on low fan.
Remove muffins from oven and let cool.
Notes
1 In Step 3, 2 lb 1 oz A.P. (8-1/3 cup) cranberries, brozen, IQF, thawed, may be substituted.



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Cranberry Muffins

Yield: 100 Portion: 1 Muffin
Calories: 182 cal
Carbohydrates: 32 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
CRANBERRIES,FRESH 2 lbs 2 qts 1-1/2 cup 2-1/8 lbs
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 cranberries 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 on low fan.
Remove muffins from oven and let cool.
Notes
1 In Step 3, 2 lb 1 oz A.P. (8-1/3 cup) cranberries, brozen, IQF, thawed, may be substituted.

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/cranberry_muffins.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence