Made with CMC Blueberry Muffin Mix.
This Recipe Uses:
CMC Blueberry Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 5 LB BATCH | 25 LB BATCH | 50 LB BATCH |
| CMC Blueberry Muffin Mix | 5 lb | 25 lb | 50 lb |
| Vegetable Shortening | 2 cups (13 oz) | 10 cups (4 lb 1 oz) | 20 cups (8 lb 2 oz) |
| Water | 1½ cups (12 oz) | 1¾ qts (3 lb 12 oz) | 3½ qts (7 lb 8 oz) |
| Lemon Extract | 2 tsp | 10 tsp | 20 tsp (3.2 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Blueberry Muffin Mix and vegetable shortening into mixing bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Pour water and lemon extract into mixing bowl. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Scale into greased or paper-lined pan. |
| 7 | Using a rolling pin, flatten dough into an even layer in the pan. Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 50 LB BATCH |
| Full sheet pan | 6 lb 7 oz | 325°F 17 - 22 minutes | 350°F 20 - 25 minutes | 10 |
| Half sheet pan | 3 lb 4 oz | 325°F 15 - 20 minutes | 350°F 17 - 22 minutes | 20 |
| Quarter sheet pan | 26 oz | 325°F 13 - 18 minutes | 350°F 15 - 20 minutes | 40 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.