Source: U.S. Department of Defence
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Nut Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 029 08
NUT MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
272 cal
34 g
5g
14 g
39 mg
169 mg
67 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5-1/2 lbs
1 gal 1 qts
SUGAR,GRANULATED
2-1/4 lbs
1 qts 1 cup
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
BAKING POWDER
2-3/4 oz
1/4 cup 2 tbsp
SALT
5/8 oz
1 tbsp
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
APPLESAUCE,CANNED,UNSWEETENED
1-5/8 lbs
3 cup
WATER,WARM
2-1/8 lbs
1 qts
11-1/2 oz
1-1/2 cup
OIL,SALAD
PECANS,CHOPPED
3 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 In mixer bowl, sift together flour, sugar, milk, baking powder and salt.
2 Add warm water, eggs, applesauce, salad oil and pecans; 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 each muffin cup 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: | 272 cal |
| Carbohydrates: | 34 g |
| Protein: | 5g |
| Fat: | 14 g |
| Cholesterol: | 39 mg |
| Sodium: | 169 mg |
| Calcium: | 67 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/2 lbs | 1 gal 1 qts | |
| SUGAR,GRANULATED | 2-1/4 lbs | 1 qts 1 cup | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| BAKING POWDER | 2-3/4 oz | 1/4 cup 2 tbsp | |
| SALT | 5/8 oz | 1 tbsp | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| APPLESAUCE,CANNED,UNSWEETENED | 1-5/8 lbs | 3 cup | |
| WATER,WARM | 2-1/8 lbs | 1 qts | |
| OIL,SALAD | 11-1/2 oz | 1-1/2 cup | |
| PECANS,CHOPPED | 3 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 In mixer bowl, sift together flour, sugar, milk, baking powder and salt. 2 Add warm water, eggs, applesauce, salad oil and pecans; 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 each muffin cup 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