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Recipes

Blueberry Muffins

Whole Wheat Muffins

Oatmeal Muffins

Cornmeal Muffins

Breakfast Whole Wheat Muffins

Breakfast Bran Muffins

Apple Spice Muffins

LBS

Oz

Whole Wheat Muffins

7

15

10

3

3

0

0

10

8

0

0

0

0

9

4

0

VEGETABLE OIL

WHOLE WHEAT FLOUR

GRANULATED SUGAR

WHOLE EGGS

GROUND DATES

BAKING SODA

SALT

WATER

• Mix all ingredients except water until clear on second speed.

• Add water slowly on second speed, scraping bowl to ensure smooth mix.

LBS

OZ

Blueberry Muffins

1Q

6LB

1LB

1LB

1 PT

1Q

6LB

0

6LB

0

8

8

0

0

0

0

5

0

Egg Whites

Granulated Sugar

Margarine

Cake Shortening

Whole Eggs

Milk

Cake Flour

Baking Powder

Frozen Wild Blueberries

• Whip egg whites 3 to 4 minutes or until peaked.

• Mix sugar, rnargarine and cake shortening at 2nd speed for 4 rninutes.

• Add whole eggs, mix to incorporate on low speed for one minute. Add rnilk and mix for one minute.

• Add cake flour and baking powder. Mix 1 to 2 minutes. Fold egg whites into the batter.

• Fold in blueberries.

• Bake at 350F for 25 minutes.

LBS

Oz

Oatmeal Muffins

2

1

1

0

0

0

2

2

2

0

0

4

8

4

2

1 ½

1 ½

1 ½

7

7

7

12

8

8

BROWN SUGAR

MOLASSES

REGULAR SHORTENING 

SALT

SODA

BAKING POWDER

ROLLED OATS

PASTRY FLOUR

BREAD FLOUR

WHOLE EGGS

MILK POWDER

WATER

• Cream brown sugar, molasses, shortening, salt, soda and baking powder.

• Add remainder and mix until well blended. Drop to desired size.

LBS

Oz

Cornmeal Muffins

2

0

1

0

1

4

0

2

5

4

8

6

1 ½

0

0

4

0

0

GRANULATED SUGAR 

INVERT SUGAR

SHORTENING

SALT

WHOLE EGGS

HARD FLOUR

BAKING POWDER

CORN MEAL

MILK

• Cream granulated sugar, invert sugar, shortening and salt. Add eggs while creaming, then add flour, baking powder and corn meal. Add milk gradually to make a smooth batter.

• Drop into greased or paper cup lined muffin tins.

LBS

Oz

Breakfast Whole Wheat Muffins

11

22

14

1

4

0

0

0

14

0

1

9

4

7

13 ¼

5 ¾

5

9

VEGETABLE OIL

WHOLE WHEAT FLOUR

SUGAR

DRY EGGS

DATE PUREE

BAKING SODA

SALT

WATER

WATER

• Mix all ingredients except last water on second speed. Add final water slowly on second speed, scraping bowl to ensure a smooth mix.

• Hand drop muffins at 100 grams each in greased Maryann cups.

LBS

Oz

Breakfast Bran Muffins

6

6

1

1

8

3

0

0

0

0

15

2

10

10

10

10

13

5

6 ¾

2 ¼

1

3 ¼

7

3

RAISINS

HOT WATER

MOLASSES

BROWN SUGAR

BREAD FLOUR

BRAN

BAKING SODA

BAKING POWDER

CINNAMON

SALT

HOT WATER

VEGETABLE OIL

• Blend and soak for 5 hours the raisins, first hot water, molasses and brown sugar.

• Blend by hand flour, bran, soda, baking powder, cinnamon and salt.

• Add second blend to first mix, then add second hot water and vegetable oil. This final mix will be very loose. Deposit into greased muffin tins. Bake at 400 F.

LBS

Oz

Apple Spice Muffins

3

2

0

3

4

0

0

0

0

2

5

3

2

10

7

2 ½

9 ¾

4

0 ½

3

SUGAR

REGULAR SHORTENING 

SALT

WATER

PASTRY FLOUR

MILK POWDER

DRIED EGGS

BAKING POWDER

CINNAMON

CHOPPED SOLID PACK APPLES 

• Cream sugar, shortening and Bait. Add water. Add pastry flour, milk powder, dried eggs, baking powder and cinnamon and mix smooth.

• Stir in apples by hand. Before baking sprinkle muffins with cinnamon sugar.