| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER |
| 20 | EGGS SHELL | |
| 3 1/4 | oz | MILK; DRY NON-FAT L HEAT |
| 3 | lb | BANANAS FRESH |
| 4 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 15/16 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 2 1/2 | oz | BAKING POWDER |
| 3/4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12-CUP MUFFIN PAN TEMPERATURE: 400F. OVEN 1. SIFT TOGETHER FLOUR, BAKING POWDER, SALT, MILK, AND SUGAR IN MIXER BOWL. 2. ADD SHORTENING, EGGS, AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. DO NOT OVERMIX. FOLD IN BANANAS AFTER MASHING THEM. 3. FILL EACH WELL-GREASED MUFFIN CUP 3/4 FULL. 4. BAKE 20 MINUTES OR UNTIL DONE. NOTE: IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 20 MINUTES OR UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW FAN. Recipe Number: D02903 SERVING SIZE: 1 MUFFIN From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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