Apricot Bran Muffins

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
APPLESAUCE,CANNED,SWEETENED 5-1/4 lbs 2 qts 1-3/8 cup
WATER 2-1/8 lbs 1 qts
CEREAL,ALL BRAN,BULK 1-7/8 lbs 2 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 3-5/8 lbs 3 qts 1 cup
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
BAKING POWDER 4-3/8 oz 1/2 cup 1 tbsp
SALT 3/4 oz 1 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
EGGS,WHOLE,FROZEN 8-5/8 oz 1 cup
EGG WHITES,FROZEN,THAWED 8-1/2 oz 1 cup
OIL,SALAD 9-5/8 oz 1-1/4 cup
APRICOTS,DRIED,HALVES,PITTED 1-5/8 lbs 1 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Mix applesauce with water; add to bran. Let stand for 5 minutes.
2 Sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg into mixer bowl. Batter will be lumpy.
3 Add bran applesauce mixture, eggs and salad oil or shortening; mix at low speed about 15 seconds, scrape down sides and bottom
of mixer bowl. Mix until dry ingredients are moistened, about 15 seconds. DO NOT OVER MIX. Fold in dried, chopped
apricots.
4 Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.
5 Bake 25 to 30 minutes at 400 F. or until lightly browned.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
196 cal 40 g 4 g 4 g 10 mg 240 mg 114 mg

Portion

1 Muffin

Yield

100