Cake Muffins D.Breads and Sweet Doughs No.029
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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 |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 9LB | 2.25 Gal | 1. Sift together flour, baking |
|Baking Powder | 5OZ|11.00 Tbsp| powder, salt, milk, & sugar in |
|Salt | 3OZ| 4.67 Tbsp| mixer bowl. |
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | |
|Milk Powder | | | |
|Sugar, Extra Fine Gr| 5LB 14OZ| 3.25 Qrt | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 3LB | 1.75 Qrt | 2. Add shortening, eggs, & water; |
|ed | | | mix at low speed only until |
|Eggs, Large, Brown, | 4LB | 2.00 Qrt | blended. DO NOT OVERMIX. |
|Fresh | | | 3. Fill each well-greased muffin |
|Cold Water | 4LB | 2.00 Qrt | cup 2/3 full (1-No. 16 scoop). |
| | | | 4. Bake 20 minutes or until done. |
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VARIATION
1. BLUEBERRY MUFFINS: Follow Step 1. In Step 2, use 5lb (3 3/4
qt) thawed, frozen blueberries or drain and rinse 6 lb 6 oz
(1-No. 10 cn) canned blueberries in cold water. Drain
throughly; fold into batter. Follow Steps 3 and 4.
2. FILLED CAKE MUFFINS: Follow Steps 1 and 2. In Step 3, use
2 lb 10 oz (1 l/3-2 lb jr or 1 1/2-No. 2 1/2 cn) jelly
or jam or 2 lb 8 oz (1/3-No. 10 cn) canned prepared pie
filling; top each muffin with 1 tsp jelly, jam or pie
filling. Follow Step 4.
3. SUGAR-TOPPED CAKE MUFFINS: Follow Steps 1 and 2. In Step 3,
use 2 lb 4 oz (1 1/4 qt) granulated sugar; sprinkle 1 tsp
sugar; sprinkle 1 tsp sugar over each muffin. Follow Step 4.