Yield: 100 portions
Each Portion: 1 muffin
Temperature: 400F
Pan Size: muffin pan
| Ingredients | Percent | Weights | Measure |
|---|---|---|---|
| Flour, wheat, general purpose, sifted | 36.15 | 5 lb 4 ounces | 5-1/4 quarts |
| Sugar, granulated | 14.88 | 2 lb 3 ounces | 1-1/4 quarts |
| Baking Powder | 1.49 | 3-1/2 ounces | 1/2 cup |
| Salt | .32 | 3/4 ounce | 1-1/4 tablespoons |
| Nutmeg, ground | .07 | 1/6 ounce | 2 teaspoons |
| Cinnamon, ground | .21 | 1/2 ounce | 2 tablespoons |
| Applesauce, canned, sweetened | 34.44 | 5 lb 1 ounce | 9-1/3 cups (3/4-No.10 can) |
| Egg, whole table, thawed | 4.04 | 9-1/2 ounces | 1-1/8 cups |
| Egg whites, thawed | 4.04 | 9-1/2 ounces | 1-1/8 cups |
| Salad oil or shortening, melted | 4.36 | 10-1/4 ounces | 1-3/4 cups |
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and sugar into mixer bowl.
- Add applesauce, eggs, egg whites and salad oil or 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. I6 scoop).
- Bake 25 to 30 minutes or until done.
NOTE:
- In Step 2 batter will be lumpy.
- In Step 4, if convection oven is used, bake at 350F 23 to 26 minutes or until done with
open vent, fan turned off first 10 minutes, then low fan.
VARIATIONS:
- APPLESAUCE RAISIN MUFFINS: Follow Step 1. In Step 2, fold 1 lb 15 ounces (1-1/2 quarts) raisins into batter. Follow Steps 3 and 4.
- APPLESAUCE ORANGE MUFFINS: Follow Step 1. In Step 2, reduce applesauce to 3 lb 6 ounces (1-1/2 quarts – 1/2-No. 10 can). Add 1 lb 13 ounces (3 cups) thawed, orange juice concentrate, Follow Steps 3 and 4.