Cake Muffins                                    D.Breads and Sweet Doughs No.038
--------------------------------------------------------------------------------
|Yield:  100 Portions                                   Each Portion: 2 Muffins|
|------------------------------------------------------------------------------|
|Pan Size: 12 Cup Muffin Pan                                Temp.: 375 'F. Oven|
|------------------------------------------------------------------------------|
|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Cake Mix, White     | 17LB  8OZ|          | 1. Prepare cake mix according to  |
|                    |          |          |    instructions on container.     |
|                    |          |          | 2. Fill each well greased muffin  |
|                    |          |          |    cup 2/3 full (1-No. 16 scoop). |
|                    |          |          | 3. Bake 25 minutes or until done. |
--------------------------------------------------------------------------------
                                   VARIATION
       1. BLUEBERRY MUFFINS (CAKE MIX): Follow Step 1. Use 5 lb (3 3/4
          qt) thawed, frozen blueberries or drain and rinse 6 lb 6 oz 
          (1-No. 10 cn) canned, blueberries. Drain thoroughly; fold   
          into batter. Follow Steps 2 and 3.                          
       2. FILLED CAKE MUFFINS (CAKE MIX): Follow Step 1. In Step 2,   
          use 2 lb 10 oz (1 1/3-2 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 3.                                     
       3. SUGAR TOPPED CAKE MUFFINS (CAKE MIX): Follow Step 1. In     
          Step 2, use 2 lb 4 oz ( 1 1/4 qt) granulated sugar; sprinkle
          1 tsp sugar over each muffin. Follow Step 3.