Recipe - Cinnamon Crumb Top Muffin

1 qt WATER
3 ounce BUTTER PRINT SURE
20 EGGS SHELL
4 ounce MILK; DRY NONFAT L HEAT
6 tablespoon FLOUR GEN PURPOSE 10LB
4 One half pound FLOUR GEN PURPOSE 10LB
2 15/16 pound SUGAR; GRANULATED 10 LB
10 ounce SUGAR; BROWN, 2 LB
1 One half pound SHORTENING; 3LB
2 One half ounce BAKING POWDER
2 tablespoon CINNAMON GROUND 1 LB CN
1/16 pound 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. MIX 3 OZ SOFTENED BUTTER OR MARGARINE, 2 TBSP GROUND
CINNAMON, 1 One half OZ GENERAL PURPOSE FLOUR, AND 10 OZ BROWN SUGAR UNTIL
MIXTURE
IS CRUMBLY. SPRINKLE ON TOP OF EACH MUFFIN.

3. FILL EACH WELLGREASED MUFFIN CUP 2/3 FULL (1NO. 12 SCOOP).

4. 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: D02905

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.