Blueberry Muffins
Yield: 7-8 Dozen
Ingredients Part I :
| |
Lbs |
Oz |
| Sugar |
1 |
8 |
| Salt |
|
3/4 |
| Shortening |
1 |
2 |
Ingredients Part II :
Ingredients Part III :
Ingredients Part IV :
| Bread Flour |
2 |
10 |
| Baking Powder |
|
2½ |
Ingredients Part V :
| Frozen Blueberries |
2 |
8 |
| Bread Flour |
|
6 |
| Total Weight |
|
8 |
Method:
- Sift Part 4 Ingredients 2 Times And Set Aside.
- Using A 20 Quart Mixing Kettle And A Paddle Attachment, Cream The Part 1 Ingredients In 2nd Speed (About 3-5 Minutes); Stopping The Machine To Scrape Down The Bowl As Needed.
- Slowly Add The Eggs Until Mixture Is Smooth, Stopping The Machine To Scrape Down The Bowl Before Each Addition.
- Change To 1st Speed And Add The Milk. Mix Slightly. Mixture Will Look Somewhat Separated.
- Add Flour And Baking Powder Blend, Mix Until Just Blended.
- Roll The Blueberries In The Second Amount Of Flour, And Fold Into Muffin Batter With A Rubber Spatula Quickly. Do Not Over Mix Or Batter Will Turn Blue.
- Portion Into Paper Lined Muffin Tins. Bake At 3800f Approx. 15 Minutes.
Source: Chef Ronald Ng, CCSF
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