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Pineapple Carrot Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 054 00
PINEAPPLE CARROT MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
145 cal
24 g
4g
4g
0 mg
205 mg
99 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3-1/8 lbs
2 qts 3-1/2 cup
CEREAL,OAT BRAN
11-1/2 oz
1 qts 1-3/4 cup
BAKING POWDER
3-1/8 oz
1/4 cup 2-2/3 tbsp
BAKING SODA
1 oz
2 tbsp
YOGURT,PLAIN,NONFAT
3-3/4 lbs
1 qts 3 cup
SUGAR,BROWN,PACKED
1-1/4 lbs
1 qts
OIL,SALAD
11-1/2 oz
1-1/2 cup
EGG WHITES,FROZEN,THAWED
14-7/8 oz
1-3/4 cup
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,DRAINED
3-7/8 lbs
1 qts 3 cup
CARROTS,FRESH,GRATED
1-1/2 lbs
1 qts 2-1/4 cup
1-7/8 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1
Sift together flour, oat bran, baking powder, and baking soda. Set aside for use in Step 5.
2
Combine yogurt, brown sugar, and oil in mixer bowl. Beat at medium speed about 1 minute or until well blended.
3
Add egg whites; mix at low speed about 30 seconds.
4
Add pineapple and carrots; mix at low speed for 30 seconds.
Add flour mixture; mix at low speed about 15 seconds, scrape down sides and bottom of mixer bowl. Mix about 15 seconds or until
5
ingredients are moistened. Do not overmix.
6 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
7 Bake 25 to 30 minutes at 400 F. or until lightly browned, or using a 350 F. convection oven, bake for 18 to 20 minutes or until
lightly browned with open vent, low fan.



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Pineapple Carrot Muffins

Yield: 100 Portion: 1 Muffin
Calories: 145 cal
Carbohydrates: 24 g
Protein: 4g
Fat: 4g
Cholesterol: 0 mg
Sodium: 205 mg
Calcium: 99 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 3-1/8 lbs 2 qts 3-1/2 cup
CEREAL,OAT BRAN 11-1/2 oz 1 qts 1-3/4 cup
BAKING POWDER 3-1/8 oz 1/4 cup 2-2/3 tbsp
BAKING SODA 1 oz 2 tbsp
YOGURT,PLAIN,NONFAT 3-3/4 lbs 1 qts 3 cup
SUGAR,BROWN,PACKED 1-1/4 lbs 1 qts
OIL,SALAD 11-1/2 oz 1-1/2 cup
EGG WHITES,FROZEN,THAWED 14-7/8 oz 1-3/4 cup
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,DRAINED 3-7/8 lbs 1 qts 3 cup
CARROTS,FRESH,GRATED 1-1/2 lbs 1 qts 2-1/4 cup 1-7/8 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Sift together flour, oat bran, baking powder, and baking soda. Set aside for use in Step 5.
2
Combine yogurt, brown sugar, and oil in mixer bowl. Beat at medium speed about 1 minute or until well blended.
3
Add egg whites; mix at low speed about 30 seconds.
4
Add pineapple and carrots; mix at low speed for 30 seconds.
Add flour mixture; mix at low speed about 15 seconds, scrape down sides and bottom of mixer bowl. Mix about 15 seconds or until
5
ingredients are moistened. Do not overmix.
6 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
7 Bake 25 to 30 minutes at 400 F. or until lightly browned, or using a 350 F. convection oven, bake for 18 to 20 minutes or until
lightly browned with open vent, 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/pineapple_carrot_muffins.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence