 |
Total Dough
| Ingredients | Baker's % | Metric/g |
| All purpose flour | 100 | 479 |
| Granola mix | 40 | 192 |
| Baking Powder | 2.4 | 12 |
| Baking soda | 3.4 | 16 |
| Brown sugar | 70 | 335 |
| Sugar | 34 | 163 |
| Salt | 1 | 5 |
| California raisin paste | 45 | 216 |
| Nonfat milk | 40 | 192 |
| Egg whites, 3 small | 17 | 81 |
| Orange juice | 20 | 96 |
| Vanilla extract | 3 | 14 |
| Orange zest | 6.5 | 31 |
| Zante currants | 35 | 168 |
| Total | 417 | 2000 |
Streusel Topping
| Ingredients | Metric/g |
| Butter | |
| Sugar | |
| Salt | |
| Vanilla extract | |
| Pastry flour | |
| Total |
Procedure
Combine currants and orange juice in small bowl and allow to soak overnight.
Combine all ingredients for Streusel in mixer bowl.
With paddle attachment, mix together until mixture resembles cornmeal with no remaining chunks of butter.
Set aside. In mixing bowl, mix flour, granola, baking powder and soda, sugars and salt together thoroughly.
In another bowl, beat raisin paste with milk, egg whites and vanilla until smooth.
Add wet ingredients to dry ingredients and mix just until combined.
Stir in currants and orange zest by hand. Do not over mix.
Portion 3.9 ounces (110 grams) of batter into each paper-lined or oiled muffin tin.
Top each muffin with 0.35 ounce (10 grams) of Streusel or, for a lower fat option, sprinkle with baby rolled oats or granola mix.
Bake at 320°F for about 25 minutes.
Remove from tins and cool on wire rack.
Formulation courtesy of California Raisin
