Recipe#101

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
2 1/4 cups (1 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

CRUMB MIXTURE:
3/4 cup (6 oz) butter or margarine, softened
1/4 cup (1 oz) cinnamon
3/4 cup (3 oz) general purpose flour, sifted
3 cups (1 lb 4 oz) brown sugar

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. Fill each well-greased muffin cup 2/3 full (1-No. 16 scoop). Mix softened butter or margarine, cinnamon, flour and sugar together until mixture is crumbly. Sprinkle on top of each muffin. Bake for 20 minutes or until done.