Ingredients
1- 1/2 cup Flour
23 cups Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1- 1/4 cup Milk
2 whole Eggs, Lightly Beaten
13 cups Vegetable Oil
3 Tablespoons Butter, Melted
Method
Sources
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Recipe1M+
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Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat oven to 350 degrees f. grease or spray muffin pans (this will make 18 muffins). combine flour, sugar, corn meal, baking powder and salt in a mixing bowl. combine milk, eggs, vegetable oil and butter in a separate mixing bowl; whisk together well. add flour mixture to the wet mixture and stir just until blended. pour into prepared muffin cups, filling 2/3 full. bake for 15 to 20 minutes or until a wooden pick inserted in the center comes out clean. cool for 5 minutes before removing from the pan. serve warm. great with strawberry or peach butter.