Muffins
Category:
Quick Breads |
Equipment:
Bowl, whisk, sifter, spatula, muffin tin |
No. Servings:
12 |
Serving Size:
3 oz. (85 g) muffin |
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Yield:
2.5 lb. (1.1 kg) |
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| 4 oz. | * eggs |
| 8 oz. | * milk |
| 1/2 tsp. | vanilla extract |
| 5 oz. | sugar |
| 1 1/2 Tbsp. | baking powder |
| 12 oz. | cake or all-purpose flour |
| pinch | salt |
| 4 oz. | melted butter |
| 8 oz. | fruit or nuts† |
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1 | Beat the eggs and mix with the milk. | 2 | Sift the dry ingredients together. | 3 | Add the eggs, milk, and butter to the dry ingredients and mix until all ingredients are combined. Do not overmix. | 4 | Fold in fruits or nuts using a spatula. | 5 | Portion the batter into pans for muffins or loaves. | 6 | Bake muffins at 400°F (204°C) for about 15 minutes. Bake loaves at 350°F (177°C) for about 45 minutes. |
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| Nutrition Information | | Calories | 245 | | Fat (g) | 10 | | Protein (g) | 4 | | Carbohydrate (g) | 37 | | Cholesterol (mg) | 62 | | Sodium (mg) | 301 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | berries, bananas, walnuts, pecans, etc. |
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