Cranberry Muffins


Photo: flickr user Justin and Elise
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Ingredients

1 quart WATER
20 EGGS SHELL
ounce MILK, DRY NON-FAT L HEAT
3 pounds CRANBERRY SAUCE, #10
pound FLOUR GEN PURPOSE 10LB
pound SUGAR, GRANULATED 10 LB
pound SHORTENING, 3LB
ounce BAKING POWDER
ounce SALT TABLE 5LB

Preparation

1
PAN: 12-CUP MUFFIN PAN TEMPERATURE: 400 F. OVEN
2
SIFT TOGETHER FLOUR, BAKING POWDER, SALT, MILK, AND SUGAR IN MIXER BOWL.
3
ADD SHORTENING, EGGS, AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. DO NOT OVERMIX. FOLD CRANBERRY SAUCE INTO BATTER.
4
FILL EACH WELL-GREASED MUFFIN CUP 3/4 FULL.
5
BAKE 20 MINUTES OR UNTIL DONE.
6
NOTE: IN STEP 4, IF CONVECTION OVEN IN USED, BAKE AT 350 F. 20 MINUTES OR UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW FAN.
7
SERVING SIZE: 1 MUFFIN

Tools

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Tags:

breads
berry
baked
berries

Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 9:25pm

Creator:

Anonymous

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