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 |
| Cranberries, fresh | 2 lb | 8-1/3 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 cranberries into batter.
- 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.