Blueberry Cardamom Muffins made with “JIFFY” Basic Muffin Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Basic Muffin Mix | 2½ lb | 5 lb |
| Cold Water | 2¼ cups (18 oz) | 4½ cups (36 oz) |
| Blueberries, fresh or frozen | 2 cups (10.5 oz) | 4 cups (21 oz) |
| Cardamom, ground | 1 Tbsp | 2 Tbsp |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Blend on low speed* for 30 more seconds. |
| 2 | Pour half of the total cold water into mixing bowl. Add Basic Muffin Mix and cardamom. | 7 | Add blueberries and mix on low speed* until blended (15 seconds). |
| 3 | Blend on low speed* for 30 seconds. | 8 | Scale into greased or paper-lined pan. |
| 4 | Blend on low speed* and gradually add remaining cold water to bowl. | 9 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 5 | Stop mixer. Scrape bowl and paddle. | 10 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Standard muffin | #20 scoop (1.87 oz) |
350°F for 13 – 15 minutes |
400°F for 17 – 19 minutes |
71 |
| Mini muffin | #60 scoop (0.56 oz) |
350°F for 8 – 10 minutes |
400°F for 10 – 12 minutes |
239 |
| Baking time may vary depending on the oven and oven load. |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
