Recipe for Cinnamon Crumb Top Muffins 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 qt WATER
3 oz BUTTER PRINT SURE
20 x EGGS SHELL
4 oz MILK, DRY NON-FAT L HEAT
6 tbl FLOUR GEN PURPOSE 10LB
1/2 lb FLOUR GEN PURPOSE 10LB
469/500 lb SUGAR, GRANULATED 10 LB
10 oz SUGAR, BROWN, 2 LB
1/2 lb SHORTENING, 3LB
1/2 oz BAKING POWDER
2 tbl CINNAMON GROUND 1 LB CN
Instructions:
Instructions: PAN: 12-CUP MUFFIN PAN TEMPERATURE: 400 F. OVEN

1. SIFT TOGETHER FLOUR, BAKING POWDER, SALT, MILK, AND SUGAR IN MIXER BOWL.

2. ADD SHORTENING, EGGS, AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. DO NOT OVERMIX. MIX 3 OZ SOFTENED BUTTER OR MARGARINE, 2 TBSP GROUND CINNAMON, 1 1/2 OZ GENERAL PURPOSE FLOUR, AND 10 OZ BROWN SUGAR UNTIL MIXTURE IS CRUMBLY. SPRINKLE ON TOP OF EACH MUFFIN.

3. FILL EACH WELL-GREASED MUFFIN CUP 2/3 FULL (1-NO. 12 SCOOP).

4. BAKE 20 MINUTES OR UNTIL DONE.

NOTE: IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 20 MINUTES OR UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW FAN.

SERVING SIZE: 1 MUFFIN

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