Breads & Sweet Doughs

Recipe#95

Blueberry Cake Muffins

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
11 tbsp. (5 oz) baking powder
4 1/2 tbsp. (3 oz) salt
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
3 1/4 qt. (5 lb 14 oz) sugar, granulated
1 3/4 qt. (3 lb) shortening, melted
2 qt. (40 eggs) eggs, whole, beaten
2 qt. (4 lb) water
3 3/4 qt. (5 lb) blueberries, frozen or 1-No. 10 cn (6 bl 6 oz) blueberries, canned, drained

INSTRUCTIONS

Mix and sift dry ingredients together. Add shortening, eggs, and water; mix just enough to blend. Fold blueberries into batter. DO NOT OVERMIX. Fill each well greased muffin cup 2/3 full. Bake 20 minutes or until browned.

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