Recipe#100

Servings: YIELD: 100 Portions (17 Pans)
Portions: 2 Muffins each
Pan Size: 12-Cup Muffin Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

2 1/4 gal (9 lb) flour, wheat, general purpose, sifted
1 cup (7 oz) baking powder
3 1/2 cups (1 lb) milk, nonfat, dry
3 3/4 tbsp. (2 1/2 oz) salt
4 1/2 cups (2 lb) sugar, granulated
1 1/4 qt. (24 eggs) eggs, whole, beaten
5 1/3 cups (2 lb 6 oz) shortening, melted
4 1/2 qt. (9 lb) water
3 3/4 qt. ( 5 lb) blueberries, frozen, thawed

INSTRUCTIONS

Sift together flour, baking powder, milk, salt, and sugar into mixer bowl. Combine eggs, shortening, and water; mix well. Add egg mixture to dry ingredients. Mix at low speed just enough to blend. DO NOT OVERMIX. Carefully fold blueberries into batter. Fill each well-greased muffin cup 2/3 full (1-No. 16 scoop). Bake for 20 minutes or until done.

NOTE: You may use 3 qt. (1-No. 10 cn) canned, drained, blueberries in place of frozen blueberries.