Pumpkin Muffins
Yield: Approximately 54 Muffins
For Streusel Topping Ingredients Part I:
| Pastry Flour |
6 Oz |
| Sugar |
6 Oz |
| Cinnamon |
1 Tsp |
| Butter |
4 Oz |
The Muffin Ingredients Part II:
| Egg |
10 Oz |
| Egg White |
10 Oz |
| Salad Oil |
12 Oz |
| Pumpkin -- Canned |
3 1/4 Lb |
| Buttermilk |
1 Lb |
| Sugar |
2 3/4 Lb |
| Pastry Flour |
3 1/2 Lb |
| Baking Soda |
1 1/2 Oz |
| Cinnamon |
2 Tbsp |
| Nutmeg |
2 Tbsp |
| Clove -- Ground |
1 Tsp |
| All spice |
1 Tsp |
Method:
- Combine The First Three Ingredients. Cut In The Butter. Set Aside For Streusel Topping.
- Beat Together Eggs, Egg Whites, Oil, Pumpkin, And Buttermilk.
- Sift Together All The Remaining Dry Ingredients (3x), Then Stir Into Liquid Ingredients Until Just Mixed. (This Process Should Take No More Than 1 Minute, Call Instructor Over Before Proceeding With This Step).
- Line 4-1/2 Dozen Muffin Cups With Paper Liners.
- Fill Muffin Cups To 3/4 Full With Batter.
- Sprinkle Streusel Topping Evenly Over Muffins.
- Bake At 3750f Check For Doneness After About 20 Minutes.
Approximate Nutritional Information
Per Serving 310.1 Calories; 8.9g Fat (25.6% Calories From Fat); 5.0g Protein; 53.2g Carbohydrate; 24mg Cholesterol; 257mg Sodium
Source: Chef Ronald Ng, CCSF
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