Cinnamon Crumb Top Muffin

Recipe look good to you?     

Cinnamon Crumb Top Muffin Ingredients

1 qt WATER	2 15/16 lb SUGAR; GRANULATED 10 LB
3 oz BUTTER PRINT SURE	10 oz SUGAR; BROWN, 2 LB
20 EGGS SHELL	1 1/2 lb SHORTENING; 3LB
4 oz MILK; DRY NON-FAT L HEAT	2 1/2 oz BAKING POWDER
6 tb FLOUR GEN PURPOSE 10LB	2 tb CINNAMON GROUND 1 LB CN
4 1/2 lb FLOUR GEN PURPOSE 10LB	1/16 lb SALT TABLE 5LB

Instructions for Cinnamon Crumb Top Muffin

PAN: 12-CUP MUFFIN PAN TEMPERATURE: 400 F. OVEN 1. SIFT TOGETHER FLOUR, BAKING POWDER, SALT, MILK, AND SUGAR IN MIXER BOWL. 2. ADD SHORTENING, EGGS, AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. DO NOT OVERMIX. MIX 3 OZ SOFTENED BUTTER OR MARGARINE, 2 TBSP GROUND CINNAMON, 1 1/2 OZ GENERAL PURPOSE FLOUR, AND 10 OZ BROWN SUGAR UNTIL MIXTURE IS CRUMBLY. SPRINKLE ON TOP OF EACH MUFFIN. 3. FILL EACH WELL-GREASED MUFFIN CUP 2/3 FULL (1-NO. 12 SCOOP). 4. BAKE 20 MINUTES OR UNTIL DONE. NOTE: IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 20 MINUTES OR UNTIL DONE WITH OPEN VENT WITH FAN TURNED OFF FIRST 10 MINUTES, THEN LOW FAN. Recipe Number: D02905 SERVING SIZE: 1 MUFFIN From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: MuffinsCuisine: Uncategorized

More like this...

Brandied Honey-Apple Muffins with Crumb Topping

Fresh Peach Muffins with a Pecan Crumb Topping

Cinnamon-Topped Mini Muffins

Pumpkin Bread with Crumb Topping

Rhubarb Custard Pie with Crumb Topping