Yield: 100 portions (9 pans)
Each Portion: 1 muffin
Pan Size: 12 cup muffin pan
Temperature: 400F Oven
| Ingredients | Percent | Weights | Measure |
| Flour, wheat, general purpose, sifted | 35.75 | 4 lb 8 ounces | 1-1/8 gallon |
| Baking powder | 1.24 | 2-1/2 ounces | 5-2/3 tablespoons |
| Salt | .33 | 2/3 ounce | 1 tablespoon |
| Milk, nonfat, dry | 1.61 | 3-1/4 ounces | 3/4 cups |
| Sugar, granulated | 17.38 | 2 lb 3 ounces | 1-1/4 quarts |
| Shortening, melted, or salad oil | 11.91 | 1 lb 8 ounces | 3-1/3 cups |
| Eggs, whole, beaten | 15.98 | 2 lb | 3-3/4 cups (20 eggs) |
| Water, warm | 15.89 | 2 lb | 1 quart |
- Sift together flour, baking powder, salt, milk, and sugar into mixer bowl.
- Add shortening, eggs and water; mix at low speed until dry ingredients are moistened. DO NOT OVERMIX.
- Fill each well-greased muffin cup 2/3 full (1-No. 16 scoop).
- Bake 20 to 25 minutes or until lightly browned.
NOTE:
- In Step 2, batter will be lumpy.
- In Step 4, if convection oven is used, bake at 350°F. 20 to 25 minutes or until done with open vent, fan turned off first 5 minutes, then low fan.
VARIATION:
- BLUEBERRY MUFFINS: Follow Step 1. In Step 2, use 2 lb 8 ounces (7-1/2 cups) thawed, frozen blueberries or rinse 3 lb 3 ounces (1/2–No. 10 can) canned blueberries in cold water. Drain thoroughly; fold into batter. Follow Steps 3 and 4.
- RAISIN MUFFINS: Follow Step 1. In Step 2, fold 1 lb 8 ounces (4-1/2 cups) raisins into batter. Follow Steps 3 and 4.
- BANANA MUFFINS: Follow Step 1. In Step 2, use 3 lb (2-1/8 quarts) ripe bananas (4 lb 10 ounces A.P.), mashed; fold into batter. Follow Steps 3 and 4.
- APPLE MUFFINS: In Step 1, add 2 teaspoons ground cinnamon. In Step 2, use 2 lb (1-1/2 quarts) apples fresh, peeled, chopped (2 lb 8 ounces A.P.) or 2 lb 4 ounces (1 quart – 1/3-No. 10 can) drained, chopped, canned apple slices; fold into batter. In Step 3, mix 7 ounces (1 cup) granulated sugar with 2 teaspoons ground cinnamon; sprinkle 1/2 teaspoon cinnamon-sugar mixture over each muffin. Follow Step 4.
- CINNAMON CRUMB TOP MUFFINS: Follow Steps 1 and 2. In Step 3, mix 3 ounces (6 tablespoons) softened butter or margarine, 1/2 ounce (2 tablespoons) ground cinnamon, 1-1/2 ounces (6 tablespoons) general purpose flour, and 10 ounces (1-1/3 cups) packed brown sugar until mixture is crumbly. Sprinkle on top of each muffin. Follow Step 4.
- CRANBERRY MUFFINS: Follow Step 1. In Step 2, wash, drain and chop 3 lb (3 quarts) fresh cranberries; fold into batter. Follow Steps 3 and 4.
- DATE MUFFINS: Follow Step 1. In Step 2, fold 1 lb 8 ounces (5-1/4 cups) chopped pitted dates into batter. Follow Steps 3 and 4.
- NUT MUFFINS: Follow Step 1. In Step 2, fold 1 lb 8 ounces (1-1/2 quarts) chopped unsalted nuts into batter. Follow Steps 3 and 4.
- OATMEAL RAISIN MUFFINS: In Step 1, reduce flour to 3 lb (11-3/4 cups); sift 1 tablespoon ground cinnamon with dry ingredients. Add 1 lb 11 ounces (9-1/2 cups) rolled oats and 1 lb 15 ounces (1-1/2 quarts) raisins. Mix at low speed 1 minute or until blended. In Step 2, add 1/4 cup vanilla. Mix at low speed until moistened, about 15 seconds. DO NOT OVERMIX. Follow Steps 3 and 4.