OAT BRAN RAISIN MUFFINS

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
196 cal 29 g 5 g 7 g 40 mg 189 mg 88 mg

Portion

1 Muffin

Yield

100


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