|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|
|BLUEBERRIES,CANNED,DRAINED||2-1/4 lbs||1 qts|
|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 OVER MIX. Batter will be
3 Rinse blueberries, drain well. Fold into batter.
4 Lightly spray muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full.
5 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. NOTES: 1. In Step 3, 2 lb A.P. (1-1/2 quarts) blueberries, frozen, IQF, thawed, may be
|187 cal||33 g||4 g||5 g||34 mg||204 mg||87 mg|