Lemon Poppyseed Muffins
100 Serving Batch 50 Serving Batch
Ingredients lbs. oz. Measure lbs. oz. Measure
Part 1
Nature’s Blend
10.6 1 c
5.2 1/2 c
Sugar 2 13.0 6 1/3 c 1 6.5 3 c + 3 Tbs
Vegetable Oil
6.3 7/8 c
3.2 1/2 c
Lemon Extract
1.4 2 1/2 Tbs
0.7 1 Tbs + 3/4 tsp
Vanilla
0.6 3 tsp
0.3 1 1/2 tsp
Yellow Food Color (optional)
0.2 1 tsp
0.1 1/2 tsp
Water
4 1/2 c
2 1/4 c
Part 2
Flour, All Purpose 4 7 3 qts + 3 c 2 3 7 1/2 c
Poppy Seed
2 5 Tbs
1 2 1/2 Tbs
Egg White
10 1 1/4 c
5 5/8 c
Salt
0.6 1 Tbs
0.3 1 1/2 tsp
Baking Powder
2.9 6 Tbs
1.5 3 Tbs
Baking Soda
0.6 3 1/4 tsp
0.3 1 2/3 tsp
Water 3
6 c 1 8 3 c

Procedure:

  1. Mix ingredients from Part 1 until smooth. Scrape bowl.
  2. Add Part 2 dry ingredients and mix just until evenly distributed.
  3. Add water (Part 2) in two stages, scraping bowl between each addition. Mix just until smooth.
  4. Deposit about 3/4 full into greased or lined muffin cups.
  5. Bake at 350ºF (330ºF in convection oven) for 19-21 minutes or until top springs back to a light touch or inserted toothpick comes out nearly clean.

Nutritional Information per serving: Calories 150, Protein 2g, Carbohydrates 31g, Fat 2g, Dietary Fiber 1g, Sodium 200mg, 18 Calories from Fat, Cholesterol 0mg. .