Recipe - Blueberry Muffins

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

PAN: 12CUP 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.

3. USE THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED
BLUEBERRIES IN COLD WATER. DRAIN THOROUGHLY, FOLD INTO BATTER.

4. FILL EACH WELLGREASED MUFFIN CUP Three fourths FULL (1 NO. 12 SCOOP).

5. 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: D02901

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.