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BLUEBERRY MUFFINS / QUICK BREAD

Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Quick Breads
Servings: 2 loaves

Equipment

  • Stand mixer
  • 10 x 5 loaf pans

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
  • 2 ½ cups BLUEBERRIES CANNED, DRAINED
  • COOKING SPRAY BAKER’S, NONSTICK

Instructions

  • In mixer bowl, sift together flour, sugar, milk, baking powder and salt.
  • 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.
  • Rinse blueberries drain well. Fold into batter.
  • Line bottom of pan with parchment paper and Lightly spray each pan with non-stick cooking spray. Pour batter into each 10 x 5 sprayed loaf pan. Fill loaf pan ⅔ full.
  • Quick bread: using a convection oven, bake at 325 F 70 to 75 minutes. Let cool in pans 5 to 10 minutes before removing from pans.

Notes

In Step 3, 1 lb / 2 ½ cups blueberries, frozen, IQF, thawed, may be substituted.