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Oatmeal Raisin Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 029 09
OATMEAL RAISIN MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
216 cal
38 g
5g
5g
34 mg
205 mg
95 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3-1/2 lbs
3 qts 3/4 cup
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
1/4 oz
1 tbsp
CINNAMON,GROUND
CEREAL,OATMEAL,ROLLED
2 lbs
1 qts 1-3/4 cup
RAISINS
1-7/8 lbs
1 qts 2 cup
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
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
Method
1 In mixer bowl, sift together flour, sugar, milk, baking powder, salt, and cinnamon. Add rolled oats and raisins. Mix at low speed
for 1 minute or until blended.
2 Add warm water, eggs, applesauce, salad oil, and vanilla; 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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Oatmeal Raisin Muffins

Yield: 100 Portion: 1 Muffin
Calories: 216 cal
Carbohydrates: 38 g
Protein: 5g
Fat: 5g
Cholesterol: 34 mg
Sodium: 205 mg
Calcium: 95 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 3-1/2 lbs 3 qts 3/4 cup
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
CINNAMON,GROUND 1/4 oz 1 tbsp
CEREAL,OATMEAL,ROLLED 2 lbs 1 qts 1-3/4 cup
RAISINS 1-7/8 lbs 1 qts 2 cup
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
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp

Method:
1 In mixer bowl, sift together flour, sugar, milk, baking powder, salt, and cinnamon. Add rolled oats and raisins. Mix at low speed
for 1 minute or until blended.
2 Add warm water, eggs, applesauce, salad oil, and vanilla; 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence