Strawberry Greek Yogurt Muffin

Strawberry Greek Yogurt Muffin Print Recipe

Ingredients

    5 lb (full box) Krusteaz Professional® All Purpose Muffin Mix 734-0120

    2 lb 8 oz (5 cups) water (70-75°F)

    1 lb 4 oz (2 1/4 cups) raspberry jam

    1 lb 4 oz (2 ¼ cups) Greek yogurt

 

Yield

53 (2 oz) standard muffins

Method

    1. Place water in mixing bowl and add Krusteaz Professional All Purpose Muffin Mix.

    2. Blend on low speed for 30 seconds using a paddle. Scrape bowl and paddle. Continue mixing on low speed for 1 minute. Do not overmix.

    3. Scale 2 1/4 oz (1, #20 scoop) of batter into well-greased or paper-lined pans.

    4. Using a pastry bag, pipe 1/2 oz (1 tsp) each of jam and Greek yogurt into the center of each muffin.

    4. For convection oven, bake at 375°F for 10-14 minutes; for standard oven bake for 400°F for 14-18 minutes.

 

WHEAT