Recipe - Bran Muffins

3 qt WATER
12 EGGS SHELL
6 ounce MILK; DRY NONFAT L HEAT
2 One fourth pound CAKE MIX YELLOW #10
1 Three fourths pound ROLL MIX #10
3 One fourth pound FLOUR GEN PURPOSE 10LB
10 ounce SHORTENING; 3LB
10 tablespoon BAKING POWDER
2 tablespoon SALT TABLE 5LB

PAN: 12CUP MUFFIN PAN TEMPERATURE: 400 F. OVEN

1. BLEND MOLASSES AND SHORTENING IN MIXER BOWL AT LOW SPEED.

2. ADD EGGS. BEAT AT MEDIUM SPEED 5 MINUTES.

3. STIR WATER AND ROLL MIX INTO EGG MIXTURE. LET STAND 5
MINUTES.

4. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT. ADD TO
ROLL MIX MIXTURE STIRRING ONLY UNTIL DRY AND LIQUID INGREDIENTS
ARE COMBINED. DO NOT OVERMIX.

5. FILL EACH WELLGREASED MUFFIN CUP 2/3 FULL (1 NO. 16 SCOOP)

6. BAKE 20 TO 25 MINUTES OR UNITL DONE.

Recipe Number: D02800

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.