ELLEN'S KITCHEN
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Low Fat Oatmeal Muffin Squares |
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50 servings
2x2 inch |
100 servings |
| Rolled oats |
2 ¼ cups
(8 ounces) |
1 quart, ½ cup
(1 pound) |
| Hot water |
3 ½ cups |
1 quart, 3 cups |
| All-purpose flour |
3 ½ cups
(1 pound, 3 ounces) |
1 quart, 3 cups
(2 pounds, 6 ounces) |
| Baking soda |
1 ¼ teaspoon |
2 ½ teaspoons |
| Ground cinnamon |
1 ¼ teaspoon |
2 ½ teaspoon |
| Ground nutmeg |
1 ¼ teaspoon |
2 ½ teaspoon |
| Salt |
1 ¼ teaspoon |
2 ½ teaspoon |
| Margarine or butter |
¾ cup
(6 ounces) |
1 ½ cups
(12 ounces) |
| Brown sugar |
2 ¼ cups
(1 pound, 2 ounces) |
1 quart, ½ cup
(2 pounds, 4 ounces) |
| Sugar |
2 ¼ cups
(1 pound, 2 ounces) |
1 quart, ½ cup
(2 pounds, 4 ounces) |
| Vanilla |
2 ½ teaspoons |
1 tablespoon, 2 teaspoons |
| Frozen egg whites, thawed OR
Fresh large egg whites |
1 1/8 cups
(9 ounces)
7 each |
2 ¼ cups
(1 pound, 2 ounces)
14 each |
| Lowfat plain yogurt |
¼ cup
(2 ounces) |
½ cup
(4 ounces) |
| Canned applesauce |
¼ cup
(2 ounces) |
½ cup
(4 ounces) |
Place oats in a stainless steel bowl and pour hot water over them. Let stand 20 minutes. Do not drain. Combine flour, baking soda, cinnamon, nutmeg and salt in a bowl. In a mixing bowl, using a paddle attachment, beat the margarine or butter and sugars for 10 minutes. Scrape down the sides of the bowl. Add the vanilla, egg whites, yogurt and applesauce. Beat for 3 minutes. Add the oat mixture and blend for 1 minute. Scrape down the sides of the bowl.
Make 3 1/2 cups streusel or crumb topping using your favorite streusel topping recipe, or the one below. Combine topping ingredients and mix until crumbs are pea-sized. Or refrigerate batter in the pans 1 hour and use one of the fruit topping variations below.
Pour 3 quarts (7 pounds 7 ounces) of batter into one (for 50) or 2 (for 100) lightly greased 12" x 20" x 2 ½ " steam table pan and spread evenly. Sprinkle 1 ¾ cups of topping over each pan.
Bake at 325 degrees F for 45 minutes (conventional oven) or 325 degrees F for 35 minutes (convection oven). Bake until the surface is golden brown and muffin pulls away from sides of pan.
Cut each pan 10 x 5.
Variations Streusel topping, 1 3/4 cup
I admit it, I often double the amount of streusel topping!
1/2 cup packed brown sugar
1/2 cup chopped pecans or flake coconut
4 tablespoons Gold Medal unbleached flour
4 tablespoons granola or toasted dry oatmeal
2 tablespoon butter, softened
2 teaspoon grated lemon peel OR ground cinnamon OR pie spice
Peach Muffin Squares
Refrigerate batter (already in pans) for 1 hour prior to adding topping. Then spread 3 pounds, 2 ounces of canned, sliced peaches (drained) over each pan.
(Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.
Blueberry Muffin Squares
Refrigerate batter (already in pans) for 1 hour prior to adding
topping. Then spread 3 pounds, 2 ounces of frozen blueberries (thawed and drained) over
each pan. (Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.
Serving: 1 2x2 inch piece
Yield: 50 servings (7
pounds, 1 ounce) or 100 servings (14 pounds, 2 ounces)
Nutrients per serving:
calories: 185; protein: 3 grams; carbohydrate: 34 grams; total fat: 4.2 grams; saturated
fat: .9 grams; cholesterol: 0 milligrams (if egg whites and margarine are used); vitamin
A: 46 RE/157 IU; vitamin C: 0 milligrams; iron: 1.0 milligrams; calcium: 20 milligrams;
sodium: 147 milligrams; dietary fiber: 1 gram.
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