Formulas
Peachy-Cream Muffins
Combine flours, bran, baking powder, soda, salt, nutmeg and zest; mix well and set aside. Blend butter, sugar, eggs and sour cream smooth; add to dry ingredients. Mix to moisten completely; stir in peaches. Scoop 5 ozs. batter into greased 7-oz. muffin cups. (Add 1 oz. streusel to each muffin top if desired.) Bake at 400°F for 25 minutes until centers test done.
Variation: Streusel Topping
Combine 1 lb., 4 ozs. Progressive Baker® Spring Patent Flour with 1 lb., 14 ozs. dark brown sugar and 1 oz. ground cinnamon. Mix in 1 lb., 2 ozs. soft butter until crumbly. Yield: 4 lbs., 4 ozs. streusel.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Spring King Spring Patent Flour | 3 lbs., 6 ozs. |
17.36 |
100.00 |
| Progressive Baker® Whole Wheat Flour | 1 lb., 11 ozs. |
8.68 |
100.00 |
| Wheat bran | 10-1/4 ozs. |
3.50 |
100.00 |
| Baking powder | 2-1/2 ozs. |
.80 |
2.75 |
| Baking soda | 1-1/2 ozs. |
.50 |
1.75 |
| Progressive Baker® Premium Baker's Salt | 1-1/2 ozs. |
.50 |
1.75 |
| Ground nutmeg | 1/4 to 1/2 oz. |
.08 - .16 |
.50 |
| Orange zest | 2-1/4 ozs. |
.88 |
3.00 |
| Unsalted butter, melted | 2 lbs., 10 ozs. |
13.55 |
46.25 |
| Light brown sugar | 1 lb., 11 ozs. |
8.70 |
29.75 |
| Whole eggs | 1 lb., 3 ozs. |
6.11 |
20.75 |
| Sour cream | 2 lbs., 10 ozs. |
13.55 |
46.25 |
| Peach pulp, coarsely chopped | 5 lbs. |
25.72 |
88.00 |
| Total | 19 lbs., 7 ozs. |
100.00 |
540.75 |