Plain Muffins D.Breads and Sweet Doughs No.030
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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 | 7OZ| 1.00 Cup | powder, milk, salt, & sugar in |
|Milk, Non Fat, Dry, | 1LB | 3.50 Cup | to mixer bowl. |
|Milk Powder | | | |
|Salt | 3OZ| 3.75 Tbsp| |
|Sugar, Extra Fine Gr| 1LB | 2.25 Cup | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 2. Combine eggs, shortening, and |
|Fresh | | | water; mix well. |
|Shortening, Emulsifi| 2LB 6OZ| 5.33 Cup | 3. Add egg mixture to dry |
|ed | | | ingredients. Mix at low speed |
|Cold Water | 9LB | 4.50 Qrt | just enough to blend. |
| | | | DO NOT OVERMIX. |
| | | | 4. Fill each well-greased muffin |
| | | | cup 2/3 full (1-No. 16 scoop). |
| | | | 5. Bake for 20 minutes or until |
| | | | done. |
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VARIATION
1. APPLE MUFFINS: In Step 1, combine 3/4 oz (3 tbsp)ground cin-
namon with 3 lb (6 3/4 cups) granulated sugar.Reserve 2 cups
of mixture for use in Step 4; add remainder to dry ingredi-
ents. Follow Step 2. In Step 3, carefully fold 4 lb (3 qt)
apples, fresh, peeled, chopped ( continued)
2. Variation 1 continued: or 4 lb 8 oz (2 qt-2/3-No. 10 cn)
drained, canned apple slices into batter. In Step 4,
sprinkle reserved cinnamon-sugar mixture on top of each
muffin. Follow Step 5.
3. BLUEBERRY MUFFINS: In Step 1, increase sugar to 2 lb (4 1/2
cups). Follow Step 2. In Step 3, carefully fold 5 lb (3 3/4
qt) thawed, frozen blueberries or 6 lb 6 oz (3 qt-1-No.10cn)
canned, drained, blueberries into batter. Follow Steps 4
and 5.
4. CINNAMON CRUMB MUFFINS: Follow Steps 1 thru 3. In Step 4,
mix 6 oz (3/4 cup) softened butter or margarine, 1 oz (1/4
cup) ground cinnamon, 3 oz (3/4 cup) sifted general purpose
flour, and 1 lb 4 oz (3 cups) brown sugar until mixture is
crumbly. Sprinkle on top of each muffin. Follow Step 5.
5. CRANBERRY MUFFINS: Follow Steps 1 and 2. In Step 3, wash,
drain, and grind 6 lb (6 qt) fresh cranberries; combine with
1 lb (2 1/4 qt) granulated sugar; mix well; fold into batter
Follow Steps 4 and 5.
6. DATE MUFFINS: Follow Steps 1 and 2. In Step 3, fold 3 lb
(10 1/2 cups) chopped, pitted dates into batter. Follow
Steps 4 and 5.
7. NUT MUFFINS: Follow Steps 1 and 2. In Step 3, fold 3 lb
(3 qt) chopped, unsalted nuts into batter. Follow Steps
4 and 5.
8. RAISIN MUFFINS: Follow Steps 1 and 2. In Step 3, fold 3 lb
(2 1/4 qt) raisins, washed, drained into batter. Follow
Steps 4 and 5.