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Recipes
Muffins or Quick Bread
| Yields: |
48 Muffins |
| Serving Size |
1 Muffin |
| 2 lbs. |
All-purpose Flour |
| 1 lb. 8 oz. |
Ground Flaxseed |
| .167 oz. |
Vanilla Extract |
| .40 oz. |
Salt |
| .29 oz. |
Baking Soda |
| .29 oz. |
Baking Powder |
| .15 oz. |
Cinnamon |
| 7 oz. |
Eggs |
| 7.11 oz. |
Granulated Sugar |
| 1 lb. |
Applesauce |
| 10.66 oz. |
Raisins |
| 32 oz. |
Lemon Juice and add buttermilk to make 32 oz. liquid. |
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Use medium size, Teflon pans, sprayed lightly with PAM; don't use paper liners, dough sticks; |
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Beat eggs and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing;. |
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Stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy. |
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Mix additives like dry fruit into liquids, just before adding dry ingredients. |
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