Recipe for Corn Muffins

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 lb	WATER
12 x	EGGS SHELL
9 oz	MILK, DRY NON-FAT L HEAT
5/8 lb	FLOUR GEN PURPOSE 10LB
6 oz	SUGAR, GRANULATED 10 LB
1/8 lb	SHORTENING, 3LB
9 tbl	BAKING POWDER

Instructions:

Instructions: PAN: 12-CUP MUFFIN PAN TEMPERATURE: 375 F. OVEN

1. BLEND FLOUR, CORNMEAL, MILK, BAKING POWDER, AND SALT IN MIXER BOWL. .

2. COMBINE EGGS AND WATER ADD TO INGREDIENTS IN MIXER BOWL.

3. BLEND AT LOW SPEED ABOUT 1 MINUTE. SCRAPE DOWN BOWL.

4. ADD SHORTENING MIX AT MEDIUM SPEED UNTIL BLENDED.

5. GREASE MUFFIN PAN(S). FILL EACH CUP 2/3 FULL.

6. BAKE 15 TO 20 MINUTES, OR IN 375 F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT.

SERVING SIZE: 1 MUFFIN

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