Recipe#96

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

FILLING:
1 1/3 - 2 lb (2 lb 10 oz) jar jelly or jam or 1/3-No. 10 (2 lb 8oz) can pie filling

INSTRUCTIONS

Mix and sift dry ingredients together. Add shortening, eggs, and water; mix just enough to blend. DO NOT OVERMIX. Fill each well greased muffin cup 2/3 full. Top each muffin with 1 teaspoon jelly, jam or pie filling before baking. Bake 20 minutes or until browned.