Cranberry Muffins
By: Anonymous
Published: Thursday, February 11, 2010 - 9:25pm

Ingredients




1 quart WATER
20 EGGS SHELL
ounce MILK, DRY NON-FAT L HEAT
3 pounds CRANBERRY SAUCE, #10
pound FLOUR GEN PURPOSE 10LB
pound SUGAR, GRANULATED 10 LB
pound SHORTENING, 3LB
ounce BAKING POWDER
ounce SALT TABLE 5LB

Preparation

1 PAN: 12-CUP MUFFIN PAN TEMPERATURE: 400 F. OVEN 2 SIFT TOGETHER FLOUR, BAKING POWDER, SALT, MILK, AND SUGAR IN MIXER BOWL. 3 ADD SHORTENING, EGGS, AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. DO NOT OVERMIX. FOLD CRANBERRY SAUCE INTO BATTER. 4 FILL EACH WELL-GREASED MUFFIN CUP 3/4 FULL. 5 BAKE 20 MINUTES OR UNTIL DONE. 6 NOTE: IN STEP 4, IF CONVECTION OVEN IN USED, BAKE AT 350 F. 20 MINUTES OR UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW FAN. 7 SERVING SIZE: 1 MUFFIN