Wayne Gisslen

Plain Muffins

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Muffin method.

Scaling and panning:

  • Grease and flour muffin tins, or use paper liners. Scale batter with a No. 16 scoop, 2 oz (60 g) per unit.

Baking:

Per 1 muffin: Calories, 180; Protein, 3 g; Fat, 7 g (35% cal.); Cholesterol, 35 mg; Carbohydrates, 26 g; Fiber, <1 g; Sodium, 230 mg.