Recipe - Banana Muffins

1 qt WATER
20 EGGS SHELL
3 One fourth ounce MILK; DRY NONFAT L HEAT
3 pound BANANAS FRESH
4 One half pound FLOUR GEN PURPOSE 10LB
2 15/16 pound SUGAR; GRANULATED 10 LB
1 One half pound SHORTENING; 3LB
2 One half ounce BAKING POWDER
Three fourths ounce SALT TABLE 5LB

PAN: 12CUP MUFFIN PAN TEMPERATURE: 400F. 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. FOLD IN BANANAS AFTER MASHING THEM.

3. FILL EACH WELLGREASED MUFFIN CUP Three fourths FULL.

4. BAKE 20 MINUTES OR UNTIL DONE.

NOTE: IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 20 MINUTES OR
UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW
FAN.

Recipe Number: D02903

SERVING SIZE: 1 MUFFIN

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.