Title: Banana Muffins
Categories:
Yield: 100 Servings

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

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.