RAISIN MUFFINS

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
204 cal 37 g 4 g 5 g 34 mg 205 mg 90 mg

Portion

1 Muffin

Yield

100


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