Title: Bran Muffins
Categories:
Yield: 100 Servings

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

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