Cinnamon crumb top muffin

Yield: 100 Servings

Measure 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

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, .

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