| 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 |
| 4 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 15/16 | lb | SUGAR; GRANULATED 10 LB |
| 3 1/2 | lb | PIE FIL BLUEBERRY #10 |
| 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. 3. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY, FOLD INTO BATTER. 4. FILL EACH WELL-GREASED MUFFIN CUP 3/4 FULL (1 NO. 12 SCOOP). 5. 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, THEN LOW FAN. Recipe Number: D02901 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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