Muffin-making, Commercial Style

I thought I'd share some photos from my new workplace. I took these on Monday, when I made a huge batch of muffins, which are sold at the coffee shop at the local hospital. The facility where I work, very part time, is a seniors residence, and the residents are provided one meal a day (dinner). In addition, the kitchen at this place provides all the baking for the hospital's coffee shop.

Monday, I made something called Fruit-Full Muffins.


The recipe involves lots of frozen fruit, 12 cups of flour, etc. This kitchen doesn't have a stand mixer large enough to accommodate the muffin batter, so we mix them by hand. As in, with our actual hands. Trust me, it's the best way in a situation like this.







I got 42 large muffins from this batch.







This particular kitchen is five years old and has new, awesome equipment. It's probably the nicest kitchen I've ever worked in. Here are the muffins in the spiffy convection oven.






Here are the muffins, just out of the oven. And they were seriously yummy!





This place doesn't care if I share their recipes on line, so here is the recipe for Fruit-Full Muffins.

3 cups flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened apple sauce
1/2 cup butter, melted
1 large egg
1 1/2 cups chopped rhubarb
1 1/2 cups chopped strawberries
1 cup cranberries (we use fresh/frozen, but you can use dried, too)

Topping

1/4 cup packed brown sugar
1 tbsp ground walnuts
1/4 tsp ground cinnamon

1. Preheat oven to 375F.
2. In a large bowl, combine the dry ingredients. In a medium bowl, combine the wet ingredients. Make a well in the dry ingredients and add the wet. Stir to just combine. Add the fruit until combined. Sprinkle topping on top. Bake for 20 - 25 minutes, or until done. This should make about 12 muffins.