Apple Muffin (WW)
- Yield:
- 100 Portions
- Each Portion:
- 1 muffin (2-¼ oz)
- Pan Size and Number:
- 12-Cup Muffin Pans (9)
- Temperature:
- 350°F (177°C)
- Cook Time:
- 18 - 20 min.
INGREDIENTS
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
FLOUR, WHOLE WHEAT |
3 qt |
3 lb 8 oz |
|
|
BAKING POWDER |
3 tbsp |
1-⅛ oz |
|
|
BAKING SODA |
2 tbsp |
1 oz |
|
|
CINNAMON, GROUND |
2 tbsp + 1 tsp |
0.57 oz |
|
|
SALT |
2-½ tsp |
0.53 oz |
|
|
NUTMEG, GROUND |
1 tbsp |
0.27 oz |
|
|
GINGER, GROUND |
2 tsp |
0.14 oz |
|
|
ALLSPICE, GROUND |
1 tsp |
0.08 oz |
|
|
SUGAR, LIGHT BROWN, PACKED |
1-¼ qt |
2 lb 5 oz |
|
|
YOGURT, PLAIN, NONFAT |
1 qt |
2 lb 2 oz |
|
|
EGGS, LIQUID, WHOLE |
3 cup |
1 lb 10 oz |
13 large eggs |
|
OIL, CANOLA |
2-¾ cup |
1 lb 5 oz |
|
|
WATER |
2 cup |
1 lb |
|
|
EXTRACT, VANILLA |
¼ cup |
1-⅞ oz |
|
|
APPLES, FRESH |
1 gal |
3 lb 9 oz |
4 lb 13 oz |
|
COOKING SPRAY, NONSTICK |
0.33 oz |
||
|
SUGAR, GRANULATED |
1 cup |
7 oz |
|
|
CINNAMON, GROUND |
1 tbsp |
0.24 oz |
DIRECTIONS
Thaw CP: If frozen, thaw eggs under refrigeration at 41°F (5°C).
- Prepare all fruits and vegetables in accordance with guideline card A-G-31. Peel and core apples; dice ¼-inch.
- Preheat oven to 350°F (177°C).
- Sift together flour, baking powder, baking soda, first measure of cinnamon, salt, nutmeg, ginger, and allspice into a mixer bowl.
- In a separate bowl, whisk together brown sugar, yogurt, eggs, oil, water, and vanilla extract until very smooth.
- Add yogurt mixture to dry ingredients. Using the paddle attachment, mix on low speed for 15 seconds; scrape down bowl. Continue mixing on low speed for 10 seconds. DO NOT OVERMIX. Batter will appear lumpy.
- Add diced apples to batter. Mix on low speed for 15 seconds until just combined.
- Lightly spray each muffin pan with nonstick cooking spray. Using a no. 20 scoop, fill each muffin pan cup ⅔ full with ¼ cup (2-¼ oz) batter.
- Combine granulated sugar with second measure of cinnamon. Sprinkle ½ tsp sugar mixture on top of each muffin.
- In an oven on convection mode, bake at 350°F (177°C) on low fan for 18 to 20 minutes, until lightly golden brown and toothpick inserted in center comes out clean.
- Transfer muffins from pans to a wire rack to cool.
RECIPE NOTES
- This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, cook times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
- This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Egg, Milk, and Wheat. As ingredients vary from brand to brand, check all ingredient labels for different or additional allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another.
- * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
| Calories 180 |
| Carbohydrates 27 g |
| Sugars 15 g |
| Protein 4 g |
| Fat 7 g |
| Saturated Fat 0.8 g |
| Sodium 190 mg |
| Calcium 58 mg |
| Fiber 2.2 g |
