Servings: 120 muffins
Portions: 1 each
Pan Size: muffin pans
Temperature: 425 degrees F. Oven
3-1/2 quarts (3 lb 8 ounces) flour, wheat, general purpose, sifted
3 quarts (3-24 ounce packages) (4 lb 8 ounces) cornmeal
2-1/2 cups (12 ounces) milk, nonfat, dry
1 cup (8 ounces) sugar, granulated
3/4 cup (5-1/2 ounces) baking powder
4-1/2 tablespoons (3 ounces) salt
3 cups (15 eggs)(1 lb 8 ounces) Eggs, whole
3 3/4 quarts (7 lb 8 ounces) water
3 cups ( 1 lb 8 ounces) shortening, melted
Place flour, cornmeal, milk, sugar, baking powder and salt in mixer bowl; blend thoroughly. Mix eggs and water; add to dry ingredients; stir to blend about 1 minute. Scrape down bowl. Add shortening; stir until blended. Fill each well greased muffin cup 2/3 full. Bake 15 to 20 minutes or until tops are lightly browned.