Yield: 100 portions
Each Portion: 1 muffin
Temperature: 400F
Pan Size: muffin pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 5-1/4 lb | 5-1/4 quarts |
| Baking Powder | 3-1/2 ounces | 1/2 cup |
| Salt | 3/4 ounce | 3-1/2 teaspoons |
| Sugar, granulated | 2-1/4 lb | 5 cups |
| Nutmeg, ground | 1/3 ounce | 2 teaspoons |
| Cinnamon, ground | 1/2 ounce | 2 tablespoons |
| Applesauce, canned, sweetened | 5 lb | 9-1/3 cups |
| Egg substitute, thawed | 1-1/4 lb | 2 cups |
| Shortening, general purpose | 10-1/4 ounces | 1-1/2 cups |
| Margarine | 3 ounces | 6 tablespoons |
| Flour, wheat, general purpose | 1-1/2 ounces | 6 tablespoons |
| Sugar, brown | 10 ounces | 1-1/3 cups |
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixer bowl.
- Thaw eggs under constant refrigeration at unit temperature of 41F or lower. Add
applesauce, egg substitute, and salad oil or melted shortening, mix at low speed 15 seconds until dry ingredients are moistened. Do not overmix. - Fill each well-greased muffin cup 2/3 full (1 No. 16 scoop). Mix softened margarine, flour, and brown sugar until Crumbly. Sprinkle on top of each muffin.
- Bake 400F 20 to 25 minutes or until lightly brown. If convection oven is used, bake 350F 23 to 26 minutes open vent, turn off fan first 10 minutes, then low fan.
NOTE:
- In Step 2 batter will be lumpy.