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%

RECIPE,MENU &COOKING