Carrot-Raisin-Nut-Muffin-350x350

Carrot Raisin Nut Muffin

"I came across an old recipe for a dense carrot muffin. I updated the ingredients and the formulation to create a lighter, hearty, healthy breakfast treat. It's loaded with protein making it great for moms on the go, athletes and busy commuters. It's our number one seller."

FORMULA

Size: 3.5"L x 2.5 - 3"H | # Loaves that can be made from 5 lbs flour: 60 | Production Time: 90 minutes | % of California Raisin Product to dry flour weight: 29%
TOTAL FORMULA
INGREDIENTS American oz Metric g/mL Baker's %
Whole Spelt Flour 48 oz 1360 g 100%
Baking Powder 0.50 oz (1 tbsp) 15 g 1.10%
Baking Soda 0.50 oz (1 tbsp) 15 g 1.10%
Cinnamon 0.18 oz (2 tsp) 5 g 0.37%
Salt 0.18 oz (1.5 tsp) 5 g 0.37%
Agave 24 oz 680 g 50%
Oil 16 oz 455 mL 33%
Water 12 oz 340 mL 25%
Tofu 24 oz 680 g 50%
Grated Carrots 32 oz 910 g 67%
California Natural Raisins 14 oz 395 g 29%
Sliced Almonds 4 oz 115 g 8%
Chopped Walnuts 4 oz 115 g 8%
TOTALS 11 lbs, 3.36 oz 5090 g 373%

PROCEDURE

FINAL DOUGH 
Mixing Time Less than 3 minutes
Mixing Speed Low speed with paddle
Dough Temp Ambient
Fermentation Time N/A
Dividing Weight Scooped with 4 oz volume disher
Resting Time N/A
Make Up Muffin
Proofing Time N/A
Type of Oven Deck or convection
Baking Temperature 375oF
Baking Time 30-40 minutes
Finished Product Weight 5 oz
Additional Procedures

  1. Mix all dry ingredients for 1 minute with paddle.
  2. Add carrots and mix until all carrots are coated with flour
  3. Puree tofu with water in food processor
  4. Add wet ingredients to the bowl, mix 2 minutes or until just combined
  5. Add raisins & chopped nuts, stir with paddle to combine
  6. Using 4 oz disher, scoop into muffin trays
  7. Top with sliced almonds
  8. Bake for 30-40 minutes at 375oF

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