| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 5 3/4 | lb | WATER |
| 12 | EGGS SHELL | |
| 9 | oz | MILK; DRY NON-FAT L HEAT |
| 2 5/8 | lb | FLOUR GEN PURPOSE 10LB |
| 6 | oz | SUGAR; GRANULATED 10 LB |
| 1 1/8 | lb | SHORTENING; 3LB |
| 9 | tb | BAKING POWDER |
| 1 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
3 lb - PAN: 12-CUP MUFFIN PAN TEMPERATURE: 375 F. OVEN 1. BLEND FLOUR, CORNMEAL, MILK, BAKING POWDER, AND SALT IN MIXER BOWL. . 2. COMBINE EGGS AND WATER ADD TO INGREDIENTS IN MIXER BOWL. 3. BLEND AT LOW SPEED ABOUT 1 MINUTE. SCRAPE DOWN BOWL. 4. ADD SHORTENING MIX AT MEDIUM SPEED UNTIL BLENDED. 5. GREASE MUFFIN PAN(S). FILL EACH CUP 2/3 FULL. 6. BAKE 15 TO 20 MINUTES, OR IN 375 F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT. Recipe Number: D01401 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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