Source: U.S. Department of Defence
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Date Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 029 07
DATE MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
196 cal
35 g
4g
5g
34 mg
204 mg
88 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
1-1/2 lbs
DATES,DRIED,PITTED,CHOPPED
OIL,SALAD
11-1/2 oz
1-1/2 cup
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, salad oil and dates; 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 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full.
4 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.
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|
| Yield: 100 | Portion: 1 Muffin |
| Calories: | 196 cal |
| Carbohydrates: | 35 g |
| Protein: | 4g |
| Fat: | 5g |
| Cholesterol: | 34 mg |
| Sodium: | 204 mg |
| Calcium: | 88 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 | |
| DATES,DRIED,PITTED,CHOPPED | 1-1/2 lbs | ||
| OIL,SALAD | 11-1/2 oz | 1-1/2 cup | |
| 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, salad oil and dates; 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 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full. 4 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. |
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