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Portion 1 Muffin Yield 36 muffins / 3- 8 x 4 loaves

Ingredients:

7 cups FLOUR, WHEAT, ALL PURPOSE
2 cups SUGAR, GRANULATED
1/2 cup MILK, NONFAT, DRY
3 Tbsp BAKING POWDER
1-1/4 tsp SALT
2-1/2 cups WATER, WARM
5 EGGS, WHOLE
1 cup APPLESAUCE, CANNED, UNSWEETENED
1/2 cup OIL, SALAD
1 ½ cups BANANA, FRESH, MASHED
COOKING SPRAY, BAKER’S, NONSTICK

Method:

  1. In mixer bowl, sift together flour, sugar, milk, baking powder and salt.
  2. Add warm water, eggs, applesauce, and salad oil; mix at low speed until dry ingredients are moistened about 15 seconds; scrape down sides and bottom of mixer bowl; continue to mix at low speed another 15 seconds. DO NOT OVER MIX.  Batter will be lumpy.
  3. Mash bananas. Mix into batter 15 seconds.
  4. Lightly spray muffin cups / 3- 8 X 4-inch loaf pans with non-stick cooking spray. Fill each muffin cup / loaf pan ⅔
  5. Using a convection oven, bake at 350 F. 23 to 26 minutes. Remove muffins from oven and let cool.
  6. Banana Quick bread. Using a convection oven bake at 325 F 70 to 75 minutes use cake tester to check for doneness.

NOTES: