Yield: 100 portions
Each Portion: 1 muffin
Pan Size: 12 cup muffin pan
Temperature: 400F Oven
| Ingredients | Weights | Measure |
| Flour, wheat, general purpose, sifted | 2-7/8 lb | 2-7/8 quarts |
| Cereal, oat bran, quick cooking | 1-3/8 lb | 5-3/4 cups |
| Baking powder | 2-7/8 ounces | 6-1/3 tablespoons |
| Yogurt, fat free | 3-3/4 lb | 1-3/4 quarts |
| Sugar, brown, packed | 1-7/8 lb | 1 quart |
| Salad oil | 11-1/2 ounces | 1-1/2 cups |
| Egg whites, frozen, pasteurized | 15 ounces | 1-3/4 cups |
| Pineapple, canned, crushed | 4 lb | 1-3/4 quarts |
| Carrots, fresh peeled, grated | 1-3/8 lb | 1-1/2 quarts |
- Sift together flour, oat bran, baking powder and baking soda, Set aside for use in Step 5.
- Combine yogurt, brown sugar and oil in mixer bowl. Beat at medium speed about 1 minute or until well blended.
- Thaw egg whites under constant refrigeration at 41F. or lower, Add egg whites; mix at low speed about 30 seconds.
- Add pineapple and carrots; mix at low speed 30 seconds.
- Add flour mixture; mix at low speed about 15 seconds, scrape down sides and bottom of mixer bowl. Mix about 15 seconds or until ingredients are moistened, Do not overmix.
- Fill each well-greased muffin cup 2/3 full (1 No. 16 scoop).
- Bake 25 to 30 minutes or until lightly browned.
NOTE:
- In Step 7, if convection oven is used, bake at 350F, 18 to 20 minutes or until lightly browned with open vent, low fan.