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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

3 qt WATER
12 EGGS SHELL
6 oz MILK; DRY NON-FAT L HEAT
2 1/4 lb CAKE MIX YELLOW #10
1 3/4 lb ROLL MIX #10
3 1/4 lb FLOUR GEN PURPOSE 10LB
10 oz SHORTENING; 3LB
10 tb BAKING POWDER
2 tb SALT TABLE 5LB

INSTRUCTIONS

PAN:  12-CUP MUFFIN PAN                     TEMPERATURE:  400 F. OVEN
1.  BLEND MOLASSES AND SHORTENING IN MIXER BOWL AT LOW SPEED.
2.  ADD EGGS.  BEAT AT MEDIUM SPEED 5 MINUTES.
3.  STIR WATER AND  ROLL MIX  INTO EGG MIXTURE.  LET  STAND 5
MINUTES.
4.  SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT.  ADD TO
ROLL MIX   MIXTURE STIRRING ONLY UNTIL DRY AND LIQUID INGREDIENTS
ARE COMBINED.  DO NOT OVERMIX.
5.  FILL EACH WELL-GREASED MUFFIN CUP 2/3 FULL (1 NO. 16 SCOOP)
6.  BAKE 20 TO 25 MINUTES OR UNITL DONE.
Recipe Number: D02800
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.

A Message from our Provider:

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