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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. Lightly spray muffin cups / 3- 8 X 4-inch loaf pans with non-stick cooking spray. 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.