Recipe for English Muffin with Peanut B 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
100 x BREAD ENG MFFN 12OZ #95
1/4 lb SYRUP, IMIT MAPLE, #10
Instructions:
Instructions: YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PANS TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE

1. USE TOASTED ENGLISH MUFFINS FOR BREAD.USE RECIPE NO.14.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN.SET ASIDE FOR USE IN STEP

3.

3. SPREAD 1 TBSP PEANUT BUTTER AND 1 TBSP HONEY ON EACH ENGLISH MUFFIN.

NOTE:

1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D-21) MAY BE USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.

SERVING SIZE: 1 SANDWICH

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