Source: U.S. Department of Defence
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Pumpkin Patch Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 502 00
PUMPKIN PATCH MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
154 cal
25 g
3g
5g
0 mg
208 mg
64 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
FLOUR,WHOLE WHEAT
1-5/8 lbs
1 qts 2 cup
SUGAR,GRANULATED
1-3/4 lbs
1 qts
2-5/8 oz
1/4 cup 1-2/3 tbsp
BAKING POWDER
SALT
7/8 oz
1 tbsp
5/8 oz
2-2/3 tbsp
CINNAMON,GROUND
NUTMEG,GROUND
1/2 oz
2 tbsp
EGG SUBSTITUTE,PASTEURIZED
1-1/8 lbs
2 cup
1-3/4 oz
3/4 cup
MILK,NONFAT,DRY
WATER
2 lbs
3-3/4 cup
PUMPKIN,CANNED,SOLID PACK
2-1/8 lbs
1 qts
OIL, CANOLA
1 lbs
2 cup
RAISINS
1-1/4 lbs
1 qts
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1
Combine all purpose flour, whole-wheat flour, sugar, baking powder, salt, cinnamon, and nutmeg, set aside.
2
Reconstitute milk. In a mixer bowl, combine milk, pumpkin, oil, and egg substitute, mix on low speed until blended.
3
Add flour mixture to mixer bowl; mix on low speed until dry ingredients are moistened. Fold in raisins. Do not over mix.
4
Lightly spray muffin tins with non-stick cooking spray. Fill muffin tins 2/3 full.
5
Bake at 400 F. for 15 to 20 minutes or until lightly browned.
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|
| Yield: 100 | Portion: 1 Muffin |
| Calories: | 154 cal |
| Carbohydrates: | 25 g |
| Protein: | 3g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 208 mg |
| Calcium: | 64 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 1-2/3 lbs | 1 qts 2 cup | |
| FLOUR,WHOLE WHEAT | 1-5/8 lbs | 1 qts 2 cup | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| BAKING POWDER | 2-5/8 oz | 1/4 cup 1-2/3 tbsp | |
| SALT | 7/8 oz | 1 tbsp | |
| CINNAMON,GROUND | 5/8 oz | 2-2/3 tbsp | |
| NUTMEG,GROUND | 1/2 oz | 2 tbsp | |
| EGG SUBSTITUTE,PASTEURIZED | 1-1/8 lbs | 2 cup | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| WATER | 2 lbs | 3-3/4 cup | |
| PUMPKIN,CANNED,SOLID PACK | 2-1/8 lbs | 1 qts | |
| OIL, CANOLA | 1 lbs | 2 cup | |
| RAISINS | 1-1/4 lbs | 1 qts | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Combine all purpose flour, whole-wheat flour, sugar, baking powder, salt, cinnamon, and nutmeg, set aside. 2 Reconstitute milk. In a mixer bowl, combine milk, pumpkin, oil, and egg substitute, mix on low speed until blended. 3 Add flour mixture to mixer bowl; mix on low speed until dry ingredients are moistened. Fold in raisins. Do not over mix. 4 Lightly spray muffin tins with non-stick cooking spray. Fill muffin tins 2/3 full. 5 Bake at 400 F. for 15 to 20 minutes or until lightly browned. |
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