Posted by Jason Mathis on May 21, 1999 at 14:55:12:
We are a small wholesale bakery. We have been approached by a grocery store about making a line of muffins. We are currently making muffins using a mix, but to help lower our costs we would like to do this from scratch. For our bread lines we make a basic "preblend" in house and to that add the necissary components that make each dough unique. So we would like to find a good basic muffin formula that we could blend in house, that would give us excellent mouth feel and taste, tall peaks and some break. Granulated sugar will also be used as a topping.