Recipe for Autumn Spice Muffin

Yields 48 Servings

This recipe yields 48–3 ounce baked muffins

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1⅓ cups hot water
• 10 ounces or 1⅞ cup unsweetened Raisins, (U.S. Department of Agriculture [USDA] food item)
• 2½ pounds or 5⅝ cups granulated sugar
• 2 cups vegetable oil (USDA food item)
• 2 cups frozen whole eggs (USDA food item)
• 4 teaspoons vanilla extract
• 2¼ pounds or 5 cups whole wheat flour (USDA food item)
• 1 teaspoon table salt
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2½ pounds or ⅓ number 10 can of sweet potatoes, mashed (USDA food item)

Cinnamon Glaze

• 3¼ cups powdered sugar
• ½ cup white, low-fat, 1 percent milk
• 2 teaspoons ground cinnamon
• 4 teaspoons vanilla extract (for cinnamon glaze)
  

Directions

1. Preheat conventional oven to 350°F. Place paper liners in muffin pans.
2. Pour hot water over raisins. Let raisins soak for 10 minutes.
3. Beat granulated sugar and vegetable oil using a paddle attachment on mixing bowl.
4. Slowly add eggs and vanilla. Mix well on medium speed for 2 minutes. Turn off mixer, scrape down sides of bowl.
5. In separate bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Sift or whisk by hand to break up clumps before adding to wet mixture.
6. Add dry ingredients to wet mixture at low speed for 1 minute until just combined.
7. Mash sweet potato with a potato masher. Mix in mashed sweet potato for 1 minute until just combined.
8. Add soaked raisins with liquid. Mix for 2 minutes on low speed. Turn off mixer and scrape down sides of bowl. Mix to incorporate.
9. Scoop ⅓ cup or number 12 scoop of batter into muffin cup, filling to the top.
10. Bake at 350°F for 22 to 25 minutes. Test for doneness by inserting knife or toothpick into a muffin. Muffins are done if it comes out clean.

To Prepare Cinnamon Glaze

11. Sift powdered sugar. Combine with milk, cinnamon, and vanilla. Whisk by hand to mix well. Drizzle cinnamon glaze over cooled muffins.
12. Serve immediately. Serve one–3 ounce muffin per serving.

Nutritional Analysis

• Calories, in K calories: 339
• Carbohydrates, in grams: 58.15
• Protein, in grams: 4.74
• Saturated fat, in grams: 1.68
• Trans fat, in grams: 0
• Total fat, in grams: 10.60
• Sodium, in milligrams: 185.29

Yields 96 Servings

This recipe yields 96–3 ounce baked muffins.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 2⅔ cups hot water
• 1 pound and 4 ounces or 3¾ cup unsweetened raisins, (U.S. Department of Agriculture [USDA] food item)
• 5 pounds or 11¼ cups granulated sugar
• 1 quart of vegetable oil (USDA food item)
• 1 quart frozen whole eggs (USDA food item)
• 2 tablespoons and 2 teaspoons vanilla extract
• 4 pounds and 8 ounces or 1 gallon and 2 cups whole wheat flour (USDA food item)
• 2 teaspoons table salt
• 2 tablespoons and 2 teaspoons baking soda
• 1 tablespoon and 1 teaspoon ground cinnamon
• 1 tablespoon and 1 teaspoon ground nutmeg
• 4½ pounds or ⅔ number 10 can sweet potatoes, mashed (USDA food item)
  

Cinnamon Glaze

• 2 pounds or 1 quart and 2½ cup powdered sugar
• 1 cup white, low-fat, 1 percent milk
• 1 tablespoon and 1 teaspoon ground cinnamon
• 2 tablespoons and 2 teaspoons vanilla extract (for cinnamon glaze)

Directions

1. Preheat conventional oven to 350°F. Place paper liners in muffin pans.
2. Pour hot water over raisins. Let raisins soak for 10 minutes.
3. Beat granulated sugar and vegetable oil using a paddle attachment on mixing bowl.
4. Slowly add eggs and vanilla. Mix well on medium speed for 2 minutes. Turn off mixer, scrape down sides of bowl.
5. In separate bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Sift or whisk by hand to break up clumps before adding to wet mixture.
6. Add dry ingredients to wet mixture at low speed for 1 minute until just combined.
7. Mash sweet potato with a potato masher. Mix in mashed sweet potato for 1 minute until just combined.
8. Add soaked raisins with liquid. Mix for 2 minutes on low speed. Turn off mixer and scrape down sides of bowl. Mix to incorporate.
9. Scoop ⅓ cup or one number 12 scoop of batter into muffin cup, filling to the top.
10. Bake at 350°F for 22 to 25 minutes. Test for doneness by inserting knife or toothpick into a muffin. Muffins are done if it comes out clean.

To Prepare Cinnamon Glaze

11. Sift powdered sugar. Combine with milk, cinnamon, and vanilla. Whisk by hand to mix well. Drizzle cinnamon glaze over cooled muffins.
12. Serve immediately. Serve one–3 ounce muffin per serving.

Nutritional Analysis

• Calories, in K calories: 339
• Carbohydrates, in grams: 58.15
• Protein, in grams: 4.74
• Saturated fat, in grams: 1.68
• Trans fat, in grams: 0
• Total fat, in grams: 10.60
• Sodium, in milligrams: 185.29

General Recipe Information

Category

• Side dish recipes
• Meatless or plant-based recipes

Serving Suggestion

• Yield 48 or yield 96–3 ounce muffins

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1.50 ounce equivalents whole grain-rich

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Unsweetened raisins
• Vegetable oil
• Whole eggs
• Whole wheat flour
• Sweet potatoes, canned

Recipe Roots (Flavor Profile)

• Seasonal

Preparation Time

• Preparation: 30 minutes for 48 muffins, 35 minutes for 96 muffins
• Cook: 25 minutes for 48 or 96 muffins

Critical Control Point

None

Kid Rating

Culinary Center

Lodi Unified School District