25 ounces granulated sugar
13 ounces shortening
127 ounces eggs (about 7 total)
1 tablespoon vanilla
10 ounces whole wheat flour
24 ounces all-purpose flour
3 1/2 teaspoons baking soda
1 1/2 teaspoons salt
Servings: 50
1. Cream sugar and shortening on medium speed until fluffy, using flat beater.
2. Add eggs and vanilla to creamed mixture and mix thoroughly. Scrape sides of bowl.
3. Add bananas. Mix on medium speed for 10 minutes.
4. Combine dry ingredients. Add to banana mixture. Mix on low speed only until blended. Scrape sides of bowl as needed. Portion batter into greased muffin pans with No. 16 dipper. Bake at 350°F for 35-40 minutes.
Yield: 50 muffins
Notes: VARIATION:
Banana Muffins. Delete whole wheat flour. Increase all-purpose flour to 2 lb 2 oz.
13 ounces shortening
127 ounces eggs (about 7 total)
1 tablespoon vanilla
10 ounces whole wheat flour
24 ounces all-purpose flour
3 1/2 teaspoons baking soda
1 1/2 teaspoons salt
Servings: 50
1. Cream sugar and shortening on medium speed until fluffy, using flat beater.
2. Add eggs and vanilla to creamed mixture and mix thoroughly. Scrape sides of bowl.
3. Add bananas. Mix on medium speed for 10 minutes.
4. Combine dry ingredients. Add to banana mixture. Mix on low speed only until blended. Scrape sides of bowl as needed. Portion batter into greased muffin pans with No. 16 dipper. Bake at 350°F for 35-40 minutes.
Yield: 50 muffins
Notes: VARIATION:
Banana Muffins. Delete whole wheat flour. Increase all-purpose flour to 2 lb 2 oz.
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