English Muffin With Peanut B Recipe
Servings: 12
Ingredients
- 100 x BREAD ENG MFFN 12OZ #95
- 5 1/4 lb SYRUP, IMIT MAPLE, #10
- 3 5/8 c. PEANUT BUTTER #2 1/2
Directions
- YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PANS TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE
- 1. USE TOASTED ENGLISH MUFFINS FOR BREAD.USE RECIPE NO.14.
- 2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 Min IN OVEN.SET ASIDE FOR USE IN STEP
- 3.
- 3. SPREAD 1 TBSP PEANUT BUTTER AND 1 TBSP HONEY ON EACH ENGLISH MUFFIN.
- NOTE:
- 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D-21) MAY BE USED.
- 2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3 Min Or possibly ON LIGHTLY GREASED 325 F. GRIDDLE 3 Min ON EACH SIDE.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 12 servings | |
| Calories 972 | |
| Calories from Fat 324 | 33% |
| Total Fat 38.75g | 48% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 534mg | 22% |
| Potassium 511mg | 15% |
| Total Carbs 151.37g | 40% |
| Dietary Fiber 4.4g | 15% |
| Sugars 92.16g | 61% |
| Protein 17.09g | 27% |
