Yield: 100 portions
Each Portion: 1 muffin
Temperature: 400F Oven
Pan Size: 9 each 12 cup muffin pans
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted |
5-1/4 lb | 5-1/4 quart |
| Baking Powder | 3-1/2 ounces | 1/2 cup |
| Salt | 3/4 ounce | 3-1/2 teaspoons |
| Applesauce, canned, sweetened | 5 lb | 9-1/3 cups |
| Sugar, granulated | 2-1/4 lb | 5 cups |
| Cinnamon, ground | 1/2 ounce | 2 tablespoons |
| Nutmeg, ground | 1/3 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 |
| Oil, Canola | 11 ounces | 1-1/3 cups |
| Cranberry Sauce, jellied | 2 lb | 3 cups |
| Orange Rind, grated (optional) | 1/4 ounce | 2 teaspoons |
- Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg into mixer bowl.
- Thaw eggs under constant refrigeration at unit temperature of 41F. or lower. Add
applesauce, eggs, egg whites and salad oil, mix low speed approximately 15 seconds until dry
ingredients are moistened. DO NOT OVERMIX. - Fill each well-greased muffin cup 2/3 full (1 No. 16 scoop). Make a well in the center of each muffin with the back of a spoon. Combine cranberry sauce and orange peel. Spoon 2 teaspoons of cranberry filling into each well.
- Bake 400 F. 25 to 30 minutes or until done. If a convection oven is used, bake 350F. 23 to 26 minutes, open vent, fan off first 10 minutes, then low fan.
NOTE:
- In Step 2, batter will be lumpy.