Again this came from an industrial kitchen so if you don't want to make 120 muffins, cut back on the ingredients. Also, these muffins are a little on the greasy side so you might want to cut back on the oil a little more.
Carrot Pineapple Muffins
dry ingredients:
wet ingredients:
1, Sift dry ingredients together in a bowl.
2, Beat together the water, oil & vanilla.
3, Blend the crushed pineapple in a blender or food processor.
4, Mix well all the ingredients together.
5, Use 1/3 cup ice cream scoop to fill muffin cups.
6, Bake in convection oven at 325 degrees for 15 to 20 minutes.
Carrot Pineapple Muffins
dry ingredients:
- 15 cups of soft flour
- 9 cups of sugar (unpacked)
- 1/2 cup of baking powder
- 3 Tbsp +1 tsp of cinnamon
- 1 Tbsp +1 tsp of salt
wet ingredients:
- 5 cups of water
- 3 Tbsp + 1 tsp of vanilla
- 6 2/3 cups of oil
- 10 cups of grated carrots
- 5 cups of crushed pineapple with juice
1, Sift dry ingredients together in a bowl.
2, Beat together the water, oil & vanilla.
3, Blend the crushed pineapple in a blender or food processor.
4, Mix well all the ingredients together.
5, Use 1/3 cup ice cream scoop to fill muffin cups.
6, Bake in convection oven at 325 degrees for 15 to 20 minutes.
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