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Categories:
vegetable oil eggs egg raisins coarsley apple juice concentrate solid pack pumpkin whole wheat flour flour germ baking powder ground cinnamon
Viewed: 58 - Published at: 9 years agoIngredients
- 14 cup vegetable oil
- 2 eggs
- 1 egg white
- 23 cup raisins
- 12 cup dried apricot, coarsley chopped
- 1 34 cups apple juice concentrate
- 1 cup solid-pack pumpkin (NOT pumpkin pie filling)
- 1 cup whole wheat flour
- 12 cup unbleached all-purpose flour
- 12 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
Method
- Preheat the oven to 350F Line mini-muffin tin with foil liners.
- Beat the oil, eggs, and egg white together in a large mixing bowl.
- Chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend.
- Fold the pumpkin mixture into the egg and oil mixture.
- Combine the dry ingredients in a bowl.
- Add the dry ingredients to the pumpkin mixture and stir until just blended.
- Pour the batter into the prepared muffin cups, filling each about 3/4 of the way full.
- Bake until a knife inserted in the center of a muffin comes out clean, about 20 minutes.
- Cool in the tins for 10 minutes, then turn out onto a cooling rack to cool completely.
