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Basic Muffins

Author
JWU College of Culinary Arts

Recipe ID
C00670

Ingredients
US standard
Metric
Granulated sugar
5lb
53%
Salt
1.5oz
1%
Dry milk solids (DMS)
1lb
11%
Whole eggs
2lb
21%
Vegetable oil
3lb
32%
Water
5lb
53%
Pure vanilla extract
2oz
1.25%
Lemon compound
2oz
1.25%
High gluten bread flour
9lb 8oz
100%
Baking powder
6.5oz
4.25%
Fruit, fresh or frozen
4lb 8oz
47.5%
Totals
30lb 12oz
325.25%
Mixing Method: The muffin method
Preparation
  1. Gather all the ingredients and equipment.
  2. Set oven temperature at 400°F.
  3. Gather all necessary equipment.
  4. Prepare muffin pans. Grease well or line with paper liners.
  5. Scale all ingredients, including the liquids.
  6. Place the sugar, salt and dry milk solids into the mixing bowl.
  7. Using the flat paddle, add the eggs slowly to the sugar mixture creating an emulsified state which is light and fluffy.
  8. Slowly add the vegetable oil to finish the emulsion.
  9. Add the water and flavors and scrape the bowl and implement well and allow to blend.
  10. Combine the flour and baking powder together by sifting.
  11. Add the flour mixture and allow it to blend on low speed of the mixer until you have a consistency with very small lumps about the size of lentil beans.
  12. Remove from the mixer and remove the implement.
  13. Rinse the fruit thoroughly, pat dry with absorbent paper, dredge with a small amount of bread flour, and fold into the batter.
  14. Deposit batter into muffin pans using a number 10 ice cream scoop.
  15. Bake at 400F for 20 to 23 minutes.