Cinnamon crumb top muffin
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Cinnamon crumb top muffin
  Cinnamon    Muffins  
Last updated 6/12/2012 1:16:31 AM. Recipe ID 46406. Report a problem with this recipe.
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      Title: Cinnamon crumb top muffin
 Categories: 
      Yield: 100 Servings
 
      1 qt WATER
      3 oz BUTTER PRINT SURE
     20    EGGS SHELL
      4 oz MILK; DRY NON-FAT L HEAT
      6 tb FLOUR GEN PURPOSE 10LB
  4 1/2 lb FLOUR GEN PURPOSE 10LB
2 15/16 lb SUGAR; GRANULATED 10 LB
     10 oz SUGAR; BROWN, 2 LB
  1 1/2 lb SHORTENING; 3LB
  2 1/2 oz BAKING POWDER
      2 tb CINNAMON GROUND 1 LB CN
   1/16 lb SALT TABLE 5LB
 
  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!).




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Recipe ID 46406 (Apr 03, 2005)

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