| 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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