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Raisin Muffins
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 029 02
RAISIN MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
204 cal
37 g
4g
5g
34 mg
205 mg
90 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5 lbs
1 gal 1/2 qts
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
3-2/3 lbs
1 qts 3 cup
WATER,WARM
EGGS,WHOLE,FROZEN
1-3/4 lbs
3-1/4 cup
APPLESAUCE,CANNED,UNSWEETENED
1-5/8 lbs
3 cup
1-7/8 lbs
1 qts 2 cup
RAISINS
OIL,SALAD
11-1/2 oz
1-1/2 cup
COOKING SPRAY,NONSTICK
1-1/2 oz
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 raisins; 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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Raisin Muffins

Yield: 100 Portion: 1 Muffin
Calories: 204 cal
Carbohydrates: 37 g
Protein: 4g
Fat: 5g
Cholesterol: 34 mg
Sodium: 205 mg
Calcium: 90 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5 lbs 1 gal 1/2 qts
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
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
RAISINS 1-7/8 lbs 1 qts 2 cup
OIL,SALAD 11-1/2 oz 1-1/2 cup
COOKING SPRAY,NONSTICK 1-1/2 oz 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 raisins; 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence