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Oat Bran Raisin Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 044 00
OAT BRAN RAISIN MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
196 cal
29 g
5g
7g
40 mg
189 mg
88 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
MILK,NONFAT,DRY
5-1/8 oz
2-1/8 cup
BAKING POWDER
2-3/4 oz
1/4 cup 2 tbsp
SALT
5/8 oz
1 tbsp
RAISINS
1-7/8 lbs
1 qts 2 cup
CEREAL,OATMEAL,ROLLED
2-7/8 lbs
2 qts 1/2 cup
CEREAL,OAT BRAN
12 oz
1 qts 2 cup
SUGAR,BROWN,PACKED
1 lbs
3 cup
4-2/3 lbs
2 qts 1 cup
WATER,WARM
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
OIL,SALAD
1 lbs
2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sift together flour, milk, baking powder, and salt into mixer bowl.
2 Blend in raisins, rolled oats, oat bran, and brown sugar at low speed for 1/2 minute.
3 Add water, eggs, and oil or shortening to dry ingredients; mix at low speed until dry ingredients are moistened, about 15 seconds.
DO NOT OVER MIX.
4 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full (1-No. 16 scoop).
5 Using a convection oven, bake at 350 F. for 20 minutes or until lightly browned with open vent and fan turned off first 5 minutes,
then low fan.



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Oat Bran Raisin Muffins

Yield: 100 Portion: 1 Muffin
Calories: 196 cal
Carbohydrates: 29 g
Protein: 5g
Fat: 7g
Cholesterol: 40 mg
Sodium: 189 mg
Calcium: 88 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
MILK,NONFAT,DRY 5-1/8 oz 2-1/8 cup
BAKING POWDER 2-3/4 oz 1/4 cup 2 tbsp
SALT 5/8 oz 1 tbsp
RAISINS 1-7/8 lbs 1 qts 2 cup
CEREAL,OATMEAL,ROLLED 2-7/8 lbs 2 qts 1/2 cup
CEREAL,OAT BRAN 12 oz 1 qts 2 cup
SUGAR,BROWN,PACKED 1 lbs 3 cup
WATER,WARM 4-2/3 lbs 2 qts 1 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
OIL,SALAD 1 lbs 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sift together flour, milk, baking powder, and salt into mixer bowl.
2 Blend in raisins, rolled oats, oat bran, and brown sugar at low speed for 1/2 minute.
3 Add water, eggs, and oil or shortening to dry ingredients; mix at low speed until dry ingredients are moistened, about 15 seconds.
DO NOT OVER MIX.
4 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full (1-No. 16 scoop).
5 Using a convection oven, bake at 350 F. for 20 minutes or until lightly browned with open vent and fan turned off first 5 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/oat_bran_raisin_muffins.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence