Muffin Batter
| flour, pastry | 2 pounds 8 ounces |
| sugar | 12 ounces |
| baking powder | 2.5 ounces |
| salt | .5 ounces |
| eggs, beaten | 8 ounces |
| milk | 2 pounds |
| butter or shortening | 12 ounces |
| Yield | 6 pound 11 ounces |
Procedure:
1. Mixing method (muffin method)
2. Panning: Grease and flour tins. Fill tins half full.
3. Bake at 400 F for 20 minutes.
Variations
 |
Raisin spice muffin, add to dry ingredients: |
|
raisins |
8 ounces |
|
cinnamon |
2 1/2 tsp |
|
nutmeg |
1 tsp |
|
Blueberry muffins, fold into finished batter: |
|
blueberries, well drained |
1 pound |
|
Whole Wheat muffins, adjust the flour and leavening to the following: |
|
1 pound 12 ounces |
|
|
whole wheat flour |
12 ounces |
|
baking powder |
1.5 ounces |
|
baking soda |
2 tsp |
|
add to liquid ingredients |
|
|
molasses |
4 ounces |
|
Corn Muffins, adjust the flour as follows: |
|
1 pound 10 ounces |
|
|
corn meal |
14 ounces |
Muffin Method Mixing Procedure
1. Sift together the dry ingredients.
2. Combine all liquid ingredients, including melted fat or oil.
3. Add the liquid to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Do not overmix.
4. Pan and bake immediately. The dry and liquid mixtures may be prepared in advance. But once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.
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