Blueberry Muffins(dried eggs)

Blueberry Muffins (Liquid Eggs)

View dried egg formulation

Yield: 24 Muffins


Ingredients Percent (%) Grams Volume
Frozen blueberries 20.00 120.00 3/4 cup
Whole eggs, liquid 15.20 91.20 3 fl. oz.
Sugar, granulated 20.00 120.00 2/3 cup
Butter, melted 15.20 91.20 1/3 cup
Water 10.15 60.90 2.1 fl. oz.
Cake flour 8.00 48.00 1/3 cup
All-purpose flour 7.56 45.36 1/3 cup
Corn starch 2.20 13.20 5 tsp.
Non-fat dry milk 0.65 3.90 1 tbsp.
Salt 0.40 2.40 1/2 tsp.
Baking powder 0.32 1.92 1/2 tsp.
Baking soda 0.32 1.92 1/2 tsp.
Total 100.00 600.00

 Method of Production:

  1. Preheat a conventional oven to 350° F. Line muffin tin with paper baking cups and set aside.
  2. Place the frozen blueberries in a colander and rinse under running water. Shake off excess water and set aside.
  3. In a 6-quart stand mixer with paddle attachment combine the eggs, granulated sugar and water part 1. Mix on medium speed for 2 minutes.
  4. While mixing on medium speed, pour in melted butter in a steady stream until it is thoroughly emulsified.
  5. Reduce mixer speed to low and pour in water part 2 in steady stream until emulsified.
  6. Whisk together the cake flour, all-purpose flour, corn starch, dry milk, salt, baking powder and baking soda until thoroughly combined.
  7. Turn mixer to low speed and slowly add the dry ingredients to the egg mixture; mix for 1 minute until combined.
  8. Scrape the bowl with a rubber spatula to ensure it is thoroughly mixed, then fold in rinsed blueberries.
  9. Portion 20g of batter into muffin cups.
  10. Bake at 350° F in conventional oven for 10 minutes, rotating halfway through baking. The muffins should be golden brown, the internal temperature should be 200-210° F, and a toothpick inserted to the middle should come out clean.
  11. Allow the muffins to cool in the pan set on a wire rack for 10 minutes before removing. Allow to cool completely to room temperature before packaging.

 

Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts