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Muffin Varieties

Cream Cake Base 10 lb.Muffin assort

Whole Eggs                    3 lb. 8 oz.

Mix 1 minute in 1st gear, scrape down 3 minutes in 2nd gear

Oil                                   3 lb.

Water                              2 lb. 4 oz.

Add oil an incorporate, add water and scrape down mix for 3 minutes in 1st gear

Carrot Muffin

Cream Cake Batter       4½ lb.

Shredded Carrots         12 oz.

Crushed Pineapple       8 oz.

Flaked Coconut             4 oz.

Cinnamon                      ½ oz.

Add all ingredients to batter and mix to incorporate

Cranberry Orange Muffin

Cream Cake Batter           4½ lb.

Cranberries (Sliced)        12 oz.

FFI* Orange Icing Fruit    8 oz.

Add all ingredients to batter and mix to incorporate

Banana Nut Muffin

Cream Cake Batter           4½ lb.

FFI* Banana Icing Fruit    8 oz.

Walnut Toppers               14 oz.

Cinnamon                          ½ oz.

Add all ingredients to batter and mix to incorporate

Pumpkin Muffin

Cream Cake Batter        4½ lb.

Pumpkin (Libby’s)       14 oz.

Cinnamon                      1½ oz.

Add all ingredients to batter and mix to incorporate

Yields: 2-3 dozen muffins 2½ oz. Bake: 350 Time: 25 minutes

*Fruit Fillings, Inc. (FFI)

Copyright 2008 Robb Ross Foods Co. All Rights Reserved