Dense muffins are enhanced with Tomato Juice, which adds to the richness and moistness as well as flavors of the added spices.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable cooking spray|
|all-purpose flour||1 lb.||4 cups|
|sugar||12 oz.||1 1/2 cups|
|baking powder||1 332/997 tbsp.|
|ground cinnamon||2 tbsp.|
|baking soda||0 1/2 tsp.|
|ground ginger||0 1/2 tsp.|
|nutmeg||0 1/2 tsp.|
|vegetable oil||0 67/100 cups|
|carrot||7.5 oz.||1 1/2 cups|
|walnuts||4 oz.||1 cups|
|1. Pre-heat oven to 400°F conventional or 350°F convection. Lightly grease or line 24 (2 1/2 inch) muffin tins.
2. In large bowl, sift together flour and all dry ingredients; hold.
|3. In mixing bowl equipped with a paddle attachment, gently combine tomato juice, oil and eggs. Add dry ingredients and mix until just blended, about 2 minutes on medium-low. Fold in carrots and walnuts and scoop batter into prepared pans, using a #24 scoop (about 1/3 cup batter per muffin).
4. Bake muffins 22-25 minutes or until cake tester comes out clean. Remove from heat and let muffins cool in pan 10 minutes before removing from tins and cooling on wire racks.