Yield: 100 portions (9 pans)
Each Portion: 1 muffin
Pan Size: 12 cup muffin pan
Temperature: 400F Oven
| Ingredients | Percent | Weights | Measure |
| Flour, wheat, general purpose, sifted | 9.33 | 1 lb 8 ounces | 1-1/2 quart |
| Milk, nonfat, dry | 3.50 | 9 ounces | 2-1/8 cups |
| Baking powder | .97 | 2-1/2 ounces | 5-2/3 tablespoons |
| Salt | .26 | 2/3 ounce | 1 tablespoon |
| Raisins | 12.06 | 1 lb 15 ounces | 1-1/2 quarts |
| Cereal, oats, rolled | 9.33 | 1 lb 8 ounces | 8-1/2 cups |
| Cereal, oat bran, quick cooking | 9.33 | 1 lb 8 ounces | 1-1/2 quarts |
| Sugar, brown, packed | 8.56 | 1 lb 6 ounces | 3 cups |
| Water, warm (80°F. to 90°F.) | 28.00 | 4 lb 8 ounces | 2-1/4 quarts |
| Eggs, whole, beaten | 12.44 | 2 lb | 3-3/4 cups (20 eggs) |
| Salad oil or shortening, melted | 6.22 | 1 lb | 2 cups |
- Sift together flour, milk, baking powder, and salt into mixer bowl.
- Blend in raisins, rolled oats, oat bran, and brown sugar at low speed 1/2 minute.
- Add water, eggs, and oil or shortening to dry ingredients; mix at low speed only until dry ingredients are moistened, about 15 seconds. DO NOT OVERMIX.
- Fill each well-greased muffin cup 2/3 full (1-No. 16 scoop).
- Bake 20 to 25 minutes or until lightly browned.
NOTE:
- In Step 5, if convection oven is used, bake at 350°F. 20 minutes or until lightly browned with open vent and fan turned off first 5 minutes, then low fan.