Breads & Sweet Doughs

Recipe#49

Corn Muffins

Servings: YIELD: 120 muffins
Portions: 1 each
Pan Size: muffin pans
Temperature: 425 degrees F. Oven

INGREDIENTS

3 1/2 qt. (3 lb 8 oz) flour, wheat, general purpose, sifted
3 qt. (3-24 oz pkg) (4 lb 8 oz)cornmeal
2 1/2 cups (12 oz) milk, nonfat, dry
1 cup (8 oz) sugar, granulated
3/4 cup (5 1/2 oz) baking powder
4 1/2 tbsp. (3 oz) salt
3 cups (15 eggs)(1 lb 8 oz) Eggs, whole
3 3/4 qt (7 lb 8 oz) water
3 cups ( 1 lb 8 oz) shortening, melted

INSTRUCTIONS

Place flour, cornmeal, milk, sugar, baking powder and salt in mixer bowl; blend thoroughly. Mix eggs and water; add to dry ingredients; stir to blend about 1 minute. Scrape down bowl. Add shortening; stir until blended. Fill each well greased muffin cup 2/3 full. Bake 15 to 20 minutes or until tops are lightly browned.

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