RECIPE FOR RICE MUFFINS

RICE MUFFINS
Makes 100 muffins. Bake in 425° oven.
INGREDIENTS WEIGHTS MEASURES
Flour 4 qts. 2 oz. 4 qts & ½ cup
Sugar 1 lb. 2 cups
Baking powder 6 oz. 1 cup
Salt 1 oz. 2 Tbsps.
Shell eggs ** 13 or 2 2/3 cups
Milk 1 qt & ¼ cup
Shortening, melted 12 oz. 1 ½ cups
Cooked rice 4 lbs. 2 ¾ qts.
** 2 cups, 2 ½ Tablespoons sifted dried whole eggs and 2 cups 2 ½ Tablespoons water may be substituted for the shell eggs.
DIRECTIONS:
1.      Blend dry ingredients five minutes.  Combine liquids, stir only until dry ingredients are moist.  Stir in rice.  Portion with a No. 16 scoop (1/4 cup) into greased muffin pans or bake in 18” x 26” x 2 ½” pan and cut in squares.
2.      Bake at 425° F., (pre-heated) for 15 minutes or until brown.
Number of Portions 100
Size of Portion 1 each
Calories 158 Iron 1.51 Mg Protein. 3.75 G 9.48%
Cholesterol 31 Mg Calcium 150.26 Mg Carbohydrates. 25.79 G 65.31%
Sodium. 456 Mg Vitamin A 16 RE Total Fat 4.32 G 24.63%
Fiber 0.63 G Vitamin C 0.10 Mg Saturated Fat 1.70 G 9.69%