Formulas
Muffins

The muffin’s ability to complement almost any meal remains one of its undisputed strengths. It has also managed the transition to lower calorie, lower fat baking with undiminished appeal!

Basic Make-up Muffins Variations Trouble-shooting

    
Basic make-up

Ingredients

Quantity

Granulated Sugar

3 lbs. 10 ozs.

Butter

1 lb. 7 ozs.

Emulsified Shortening

14 ozs.

Salt

1 1/2 ozs.

Whole Eggs

2 lbs. 4 ozs.

General Mills Full Strength or
   Superlative® Flour

5 lbs.

Baking Powder

4 ozs.

Whole Milk

3 lbs. 14 ozs.

Total Batter Weight

17 lbs. 6 1/2 ozs.

Directions:

  1. CREAM total amount of sugar, butter, shortening and salt using a paddle attachment on medium speed until mixture is smooth (approx 2 min.).
  2. ADD eggs gradually on low speed. Stop mixer. Scrape bowl. Mix on medium speed for 2 minutes.
  3. ADD total amount of remaining ingredients on low speed for 1 minute. Stop mixer. Scrape bowl. Mix on medium speed for 2 minutes.
SCALE:
Deposit 2 ozs. of batter (No.20 Scoop) or 3 ozs. of batter (No.12 Scoop) per greased muffin cup.

BAKE Standard Oven 425°F Convection Oven 375°F
No.20 Scoop 11-13 min. 7-9 min.
No.12 Scoop 16-18 min. 12-14 min.

Muffins Variations
Trouble-shooting

Advance Preparation Make-up Hints

Refrigerated Batter
Follow scratch or mix recipe directions for preparing desired muffin batter. Scale batter into desired size containers or muffin pans. Seal containers tightly. Store in cooler away from door. Refrigerated batter should be used within 48 hours. Batters containing acidic ingredients cannot be refrigerated in advance due to leavening loss.

Frozen Batter
Follow label or recipe card directions for preparing desired muffin batter. Scale batter into desired size containers or muffin pans. Store in freezer away from door. Thaw frozen batter stored in containers in the cooler prior to baking. Thawed batter should be used within 48 hours. bake batter scaled in muffin pans directly from the freezer. Increase recommended baking time by approximately 10 minutes. Batters containing acidic ingredients cannot be frozen in advance due to leavening loss.

Examples of Acidic Ingredients
Cranberries, Citrus Fruits or Juice, Pineapple, Buttermilk, Green, Red or Jalepeno Peppers.