Title: Cranberry Muffins
Categories:
Yield: 100 Servings

1 qt WATER
20 EGGS SHELL
3 1/4 oz MILK; DRY NON-FAT L HEAT
3 lb CRANBERRY SAUCE; #10
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 CRANBERRY SAUCE INTO BATTER.

3. FILL EACH WELL-GREASED MUFFIN CUP 3/4 FULL.

4. BAKE 20 MINUTES OR UNTIL DONE.

NOTE: IN STEP 4, IF CONVECTION OVEN IN 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: D02906

SERVING SIZE: 1 MUFFIN

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