Orange Cranberry Muffins made with “JIFFY” Basic Muffin Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Basic Muffin Mix | 2½ lb | 5 lb |
| Cold Water | 1⅞ cups (15 oz) | 3¾ cups (30 oz) |
| Orange Extract | 2 tsp | 4 tsp |
| Optional: Orange Zest, fresh | 2 Tbsp | 4 Tbsp |
| Cranberries, chopped | 1 cup (4.4 oz) | 2 cup (8.8 oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Blend on low speed* for 30 seconds more. |
| 2 | Pour half of the total cold water into mixing bowl. Add Basic Muffin Mix, orange extract and if using, optional orange zest. | 7 | Add chopped cranberries 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 | Stop mixer. Scrape bowl and paddle. | 9 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 5 | Blend on low speed* and gradually add remaining cold water to bowl. | 10 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Jumbo Muffin | #8 scoop (4 oz) |
350°F for 18 – 24 minutes |
400°F for 26 – 30 minutes |
24 |
| 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.
