40 ounces all-purpose flour
2 ounces baking powder
1 tablespoon salt
6 ounces granulated sugar
7 ounces eggs (about 4 total), beaten
1 1/2 quarts milk
8 ounces oil or melted shortening (1 cup)
Yield: 50 1/4 oz. muffins
1. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.
2. Combine eggs, milk, and melted shortening. Add to dry ingredients. Mix on low speed only long enough to blend, about 15 seconds. Batter will still be lumpy.
3. Portion batter with No. 16 dipper into greased muffin pans, about 2/3 full. Batter should be dipped all at once with as little handling as possible. The dipped muffin batter may be refrigerated for up to 24 hours and baked as needed. See Notes. Bake at 400°F for 20-25 minutes, or until golden brown. Remove muffins from pans as soon as baked.
Notes: 6 oz. nonfat dry milk and 1 1/2 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase fat to 9 oz.
No. 24 dipper yields 6 1/2 dozen muffins.
For best results, bake muffins immediately. If refrigerated, let come to room temperature before baking or they will have peaks formed or exploding tops.
If adding acidic fruits, bake immediately. Acidic fruits will affect the leavening action.
VARIATIONS:
Apple Muffins. Add 1 lb chopped, peeled apple. Fold into batter.
Apricot Muffins. Add 1 lb cooked apricots, drained and chopped. Fold into batter.
Blueberry Muffins. Carefully fold 1 lb well-drained blueberries into the batter. Increase sugar to 10 oz. Bake immediately.
Cherry Muffins. Add 1 lb well-drained, cooked cherries. Fold into batter.
Cornmeal Muffins. Substitute 1 lb white cornmeal for 1 lb flour.
Cranberry Muffins. Sprinkle 4 oz granulated sugar over 1 lb chopped raw cranberries. Fold into batter. Bake immediately.
Currant Muffins. Add 8 oz chopped currants. Fold into batter.
Date Muffins. Add 1 lb chopped dates. Fold into batter.
Jelly Muffins. Drop 1/4-1/2 tsp jelly on top of each muffin just before placing in the oven.
Nut Muffins. Add 10 oz chopped nuts. Fold into batter.
Raisin Nut Muffins. Add 6 oz chopped nuts and 6 oz chopped raisins. Fold into batter.
Spiced Muffins. Add 1 1/2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp allspice to dry ingredients.
Whole Wheat Muffins. Substitute 12 oz whole wheat flour for 12 oz white flour. Add 1/4 cup molasses with liquid ingredients.
2 ounces baking powder
1 tablespoon salt
6 ounces granulated sugar
7 ounces eggs (about 4 total), beaten
1 1/2 quarts milk
8 ounces oil or melted shortening (1 cup)
Yield: 50 1/4 oz. muffins
1. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.
2. Combine eggs, milk, and melted shortening. Add to dry ingredients. Mix on low speed only long enough to blend, about 15 seconds. Batter will still be lumpy.
3. Portion batter with No. 16 dipper into greased muffin pans, about 2/3 full. Batter should be dipped all at once with as little handling as possible. The dipped muffin batter may be refrigerated for up to 24 hours and baked as needed. See Notes. Bake at 400°F for 20-25 minutes, or until golden brown. Remove muffins from pans as soon as baked.
Notes: 6 oz. nonfat dry milk and 1 1/2 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase fat to 9 oz.
No. 24 dipper yields 6 1/2 dozen muffins.
For best results, bake muffins immediately. If refrigerated, let come to room temperature before baking or they will have peaks formed or exploding tops.
If adding acidic fruits, bake immediately. Acidic fruits will affect the leavening action.
VARIATIONS:
Apple Muffins. Add 1 lb chopped, peeled apple. Fold into batter.
Apricot Muffins. Add 1 lb cooked apricots, drained and chopped. Fold into batter.
Blueberry Muffins. Carefully fold 1 lb well-drained blueberries into the batter. Increase sugar to 10 oz. Bake immediately.
Cherry Muffins. Add 1 lb well-drained, cooked cherries. Fold into batter.
Cornmeal Muffins. Substitute 1 lb white cornmeal for 1 lb flour.
Cranberry Muffins. Sprinkle 4 oz granulated sugar over 1 lb chopped raw cranberries. Fold into batter. Bake immediately.
Currant Muffins. Add 8 oz chopped currants. Fold into batter.
Date Muffins. Add 1 lb chopped dates. Fold into batter.
Jelly Muffins. Drop 1/4-1/2 tsp jelly on top of each muffin just before placing in the oven.
Nut Muffins. Add 10 oz chopped nuts. Fold into batter.
Raisin Nut Muffins. Add 6 oz chopped nuts and 6 oz chopped raisins. Fold into batter.
Spiced Muffins. Add 1 1/2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp allspice to dry ingredients.
Whole Wheat Muffins. Substitute 12 oz whole wheat flour for 12 oz white flour. Add 1/4 cup molasses with liquid ingredients.
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