| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
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: 400 F. 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.
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 350 F. 20 MINUTES OR
UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES.
Recipe Number: D02910
SERVING SIZE: 2 MUFFINS
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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