Applesauce Blueberry Muffins

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5-3/4 lbs 1 gal 1-1/4 qts
BAKING POWDER 3-7/8 oz 1/2 cup
SALT 3/4 oz 1 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
APPLESAUCE,CANNED,SWEETENED 5-1/4 lbs 2 qts 1-3/8 cup
EGG SUBSTITUTE,PASTEURIZED 1-1/8 lbs 2 cup
SHORTENING 10-7/8 oz 1-1/2 cup
BLUEBERRIES,FROZEN,UNSWEETENED 2-3/8 lbs 1 qts 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixing bowl.
2 Add applesauce, egg substitute, and salad oil or melted shortening; mix at low speed 15 seconds until dry ingredients are
moistened. Fold in blueberries. Do not overmix. Batter will be lumpy.
3 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
4 Bake 25 to 30 minutes at 400 F. oven or at 350 F. in a convection oven for 23 to 26 minutes or until done, open vent, fan turned off
first 10 minutes, then low fan.
Notes
1 In Step 2, canned drained, rinsed blueberries 6-1/4 cups per 100 portions, may be substituted for frozen thawed blueberries.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
195 cal 36 g 3 g 4 g 0 mg 209 mg 75 mg

Portion

1 Muffin

Yield

100