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Portion 1 Muffin YEILD 36 MUFFINS  3 – 8 X 4 LOAVES

Ingredient:

7 cups FLOUR, WHEAT, GENERAL PURPOSE
2 cups SUGAR, GRANULATED
½ cup MILK, NONFAT, DRY
5 Tbsp BAKING POWDER
1 tsp SALT
1 tsp CINNAMON, GROUND
3 cups CEREAL, OATMEAL, ROLLED
1 ½ cups RAISINS
2 1/3 cups WATER, WARM
4 EGGS, WHOLE, FRESH
1 cup APPLESAUCE, CANNED, UNSWEETENED
½ cup OIL, SALAD
1 Tbsp EXTRACT, VANILLA
COOKING SPRAY, NONSTICK

Method:

  1. In mixer bowl, sift together flour, sugar, milk, baking powder, salt, and cinnamon. Add rolled oats and raisins.  Mix at low speed for 1 minute or until blended.
  2. Add warm water, eggs, applesauce, salad oil, and vanilla; 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. Line bottom of pan with parchment paper and Lightly spray each pan with non-stick cooking spray. Pour about 5 cups of batter into each 8 x 4 ½ sprayed loaf pan.  Fill each muffin cup / loaf pan ⅔ full.
  4. Using a convection oven, bake at 350 F. 23 to 26 minutes. Remove muffins from oven and let cool.
  5. Oatmeal raisin quick bread. Using a convection oven bake at 325 F 70 to 75 minutes use cake tester to check for doneness.
  6. Let cool in pans 5 to 10 minutes before removing from pans.