OATMEAL RAISIN MUFFINS

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
216 cal 38 g 5 g 5 g 34 mg 205 mg 95 mg

Portion

1 Muffin

Yield

100


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