Title: Muffins
Categories:
Yield: 100 Servings

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
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.

3. FILL EACH WELL-GREASED MUFFIN CUP 2/3 (1 NO. 12 SCOOP).

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, THEN
LOW FAN.

Recipe Number: D02900

SERVING SIZE: 1 MUFFINS

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