Cinnamon crumb top muffin
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | WATER |
| 3 | ounces | BUTTER PRINT SURE |
| 20 | EGGS SHELL | |
| 4 | ounces | MILK; DRY NON-FAT L HEAT |
| 6 | tablespoons | FLOUR GEN PURPOSE 10LB |
| 4½ | pounds | FLOUR GEN PURPOSE 10LB |
| 2 15/16 | pounds | SUGAR; GRANULATED 10 LB |
| 10 | ounces | SUGAR; BROWN, 2 LB |
| 1½ | pounds | SHORTENING; 3LB |
| 2½ | ounce | BAKING POWDER |
| 2 | tablespoons | CINNAMON GROUND 1 LB CN |
| 1/16 | pounds | SALT TABLE 5LB |
Directions
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, 1½ 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 ⅔ 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.
Recipe Number: D02905
SERVING SIZE: 1 MUFFIN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .