Recipe

Muffin Squares

Details

Yields 50 muffins
Serves: 50
Serving size: (grains/breads)

INGREDIENTS

6-1/4 c. All Purpose Flour
3/4 c. Instant Nonfat Dry Milk*
1/4 c. Baking Powder
1 c. Sugar
2 tsp. Salt
1-1/4 c. California Raisins
3 Whole Eggs*
2-3/4 c. Water
3/4 c. Vegetable Oil

DIRECTIONS

1. Heat water till hot. Add raisins. Set aside to cool.
2. Blend flour, dry milk, baking powder, sugar and salt in mixer bowl.
3. Stir eggs together with raisins. Then, add slowly to dry ingredients with mixer on low speed; mix just until dry ingredients are moistened, 15 to 20 seconds.
4. Then, add oil slowly, mixing on low speed approximately 40 seconds. DO NOT OVERMIX. Batter will be lumpy.
5. Spread in lightly oiled steamtable pan (12 x 20 x 2 1/2-inch).
6. Bake until lightly browned in Conventional oven - 425°F for 25 minutes or Convection oven - 350°F for 15 minutes. Cut 5 X 10 (50 portions).

Notes: Substitute 1 3/4 ounces (1/4 cup + 2 tablespoons) noninstant nonfat dry milk for instant dry milk, if desired.

Substitute 1 1/2 ounces (1/2 cup) dried whole eggs and 1/2 cup of the water for shell eggs, if desired.

Nutrition Information (per serving)

Calories 110(0% from fat); Total Fat 4g (sat 0.3g, mono 2g, poly 1.1g); Cholesterol 16mg; Protein 2g; Carbohydrates 16g; Fiber 1g; Iron 0.5mg; Sodium 197mg; Calcium 34mg

This recipe is found in the following categories:

School Foodservice

Breakfast