Bran Muffins D.Breads and Sweet Doughs No.028
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|Yield: 100 Portions Each Portion: 2 Muffins|
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|Pan Size: 12 Cup Muffin Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Molasses | 4LB 8OZ| 1.50 Qrt | 1. Blend molasses and shortening |
|Shortening, Emulsifi| 1LB 8OZ| 3.00 Cup | in mixer bowl at low speed. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 2. Add eggs. Beat at medium speed |
|Fresh | | | 5 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 10LB 8OZ| 1.25 Qrt | 3. Stir water and wheat base into |
|Wheat Base | 1LB 12OZ| 1.75 Qrt | egg mixture. Let stand 5 min. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 6LB 8OZ| 6.50 Qrt | 4. Sift together flour, milk, |
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | baking powder, & salt. Add to |
|Milk Powder | | | wheat base mixture stirring |
|Baking Powder | 9OZ| 1.25 Cup | only tukk drr ingredients are |
|Salt | 3OZ| 0.25 Cup | 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 until |
| | | | done. |
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VARIATION
1. RAISIN BRAN MUFFINS: Follow Steps 1 through 3. In Step 4,
fold 4 lb (3qt) washed, drained raisins into batter.
Follow Steps 5 and 6.
2. SHREDDED BRAN MUFFINS: Follow Steps 1 and 2. In Step 3,
omit wheat base and decrease water to 1 gal; add 3 lb 6 oz
(1 1/2 gal) shredded bran cereal. In Step 4, decrease
flour to 6 lb (1 1/2 gal). Follow Steps 5 and 6.