|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|
|OIL,SALAD||11-1/2 oz||1-1/2 cup|
|APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED||2 lbs||1 qts 3-1/4 cup||2-1/2 lbs|
|SUGAR,GRANULATED||7 oz||1 cup|
|CINNAMON,GROUND||1/8 oz||1/3 tsp|
|COOKING SPRAY,NONSTICK||1-1/2 oz||3 tbsp|
1 In mixer bowl sift together flour, sugar, milk, baking powder and salt.
2 Add warm water, eggs, applesauce and salad oil; 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 OVERMIX. Batter will be
3 Fold apples into batter.
4 Mix sugar and cinnamon; sprinkle 1/2 teaspoon of cinnamon sugar mixture over each muffin.
5 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full.
6 Using a convection oven, bake 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.
1 In Step 3, 2 lb 4 oz A.P. (1 qt-1/3 No. 10 cn) drained, chopped apple slices may be substituted.
|191 cal||34 g||4 g||5 g||34 mg||204 mg||87 mg|