| 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% | ||