Yield: 100 portions
Each Portion: 1 muffin
Temperature: 400F Oven
Pan Size: 9 each 12 cup muffin pans
| Ingredients | Weights | Measure |
|---|---|---|
| Applesauce, canned, sweetened | 5 lb | 2-1/3 quart |
| Water | 2 lb | 1 quart |
| Cereal, Bran 100% | 2 lb | 2-1/2 quarts |
| Flour, wheat, general purpose, sifted | 3-1/4 lb | 3-1/4 quarts |
| Sugar, granulated | 2-1/8 lb | 1-1/4 quarts |
| Cinnamon, ground | 1/2 ounce | 2 tablespoons |
| Baking Powder | 4 ounces | 9 tablespoons |
| Salt | 3/4 ounce | 3-1/2 teaspoons |
| Nutmeg, ground | 1/8 ounce | 2 teaspoons |
| Eggs, whole, frozen, table
grade, thawed
|
9-1/2 ounces | 1 cup |
| Egg whites, frozen, thawed | 9-1/2 ounces | 1 cup |
| Salad oil | 9-5/8 ounces | 1-1/4 cups |
| Bananas, fresh, peeled, mashed | 2 lb | 3-2/3 cups |
- Mix applesauce with water; add to bran, let stand for 5 minutes.
- Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg into mixer bowl.
- Thaw eggs under constant refrigeration at 41F. or lower. 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 OVERMIX. Fold in bananas.
- Fill each well-greased muffin cup 2/3 full.
- Bake 25 to 30 minutes or until lightly browned.
NOTE:
- In Step 2, batter will be lumpy.
- In Step 5, if convection oven is used, bake at 350F, 23 to 26 minutes or until done with low fan, open vent.