Low Fat Apple Cinnamon Muffins

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From the Chef

John J. Griffin, CEC, CEPC

“This recipe is built for an early morning fresh muffin system. The batter can be made three times a week, as it will sit very well in the cooler for up to 3 days, and still work just fine.

“By setting up the batter, the fillings, and the toppings, and the muffin tins the day before, these muffins can be in the oven in just 10 minutes every morning. This system will add to your profits, as every customer, a muffin customer or not, will be hungrier as they walk in the door, due to the wonderful aroma of freshly baked muffins. Flavorings: Toppings: Diced apples, tossed with cinnamon and sugar Crumb topping Crushed bananas Coconut Strawberries (fresh or IQF) diced, tossed with sugar Cinnamon sugar Frozen or fresh blueberries Oatmeal Diced orange, with sliced cranberries and sugar Crushed nuts Chocolate chips”

Ingredients

7 cups Sugar
3 cups Eggs
2 oz Pure Vanilla Extract
10 cups Skim Milk
12 oz Vegetable Oil
1 gallon Adirondack A/P Flour
5 Tbs Baking Powder
1 pinch Salt
2 pounds NY Mac Apples
1 oz Cinnamon

Instructions

In a large bowl, mix liquid wet ingredients, and the sugar, with a whip or spoon. Start by beating the eggs, add the sugar, oil, vanilla, and milk, mix well.

In a separate bowl, sift the dry ingredients, the flour, baking powder, and salt. You should sift the dry ingredients together to make sure that the baking powder does not lump up when mixing.

Blend the two mixtures together, mixing only minimally, leaving lumps. Cover, and put away in the cooler overnight. This is the basic mix, which you can use to make fresh muffins, cakes, or muffin breads in the morning.

Prepare the fillings the day before, and keep in the cooler, covered.

In the morning, put an appropriate amount of muffin mix in a bowl, and then add a good amount of filling. Put into muffin tins, right up to the top, with papers that have been lightly sprayed. Top with a little of the apple filling, or some sugar, some nuts, or some other garnish.

Bake at 325° in a convection oven for 15 minutes or so, or until a toothpick inserted will come out clean. Muffins with more filling will require a longer baking time.

Yield

48 large or 72 small muffins

Tags

Bread/Pastry, Breakfast

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Association of Nutrition & Foodservice Professionals