Ingredients
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5 C. WHOLE WHEAT FLOUR
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25 C. AP FLOUR
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2 TBS BAKING SODA
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6 TBS BAKING POWDER
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2 TBS. SALT
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8 C. SUGAR
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8 C. CRANBERRIES
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2 C. OIL
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2 TBS. VANILLA
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1 GAL. ORANGE JUICE
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2 QTS WATER
Instructions
- COMBINE WET INGREDIENTS INTO A LARGE METAL MIXING BOWL, WHISK UNTIL WELL INCORPORATED
- IN A LARGE PLASTIC BUS TUB, COMBINE ALL DRY INGREDIENTS WHISK THESE TOGETHER TO ENSURE THE RISING AGENTS ARE EVENLY DISTRIBUTED ACROSS THE MUFFINS.
- WHISK WET BETTER INTO DRY BATTER.
- LINE THREE SHEET TRAYS WITH PARCHMENT PAPER, AND SPRAY WITH A NON STICK PAN SPRAY.
- EVENLY DISTRIBUTE THE BATTER ACROSS THE SHEET TRAYS. SPREAD WITH HANDS OR SPATULA TO ENSURE BATTER IS EVENLY DISTRIBUTED.
- BAKE AT 35O DEGREES FOR 25 MINUTES OR UNTIL DONE IN THE CENTER AND BROWNED EVENLY.
