Pumtins for Your Punkin

• 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

1. Preheat the oven to 350F Line mini-muffin tin with foil liners.
2. Beat the oil, eggs, and egg white together in a large mixing bowl.
3. Chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend.
4. Fold the pumpkin mixture into the egg and oil mixture.
5. Combine the dry ingredients in a bowl.
6. Add the dry ingredients to the pumpkin mixture and stir until just blended.
7. Pour the batter into the prepared muffin cups, filling each about 3/4 of the way full.
8. Bake until a knife inserted in the center of a muffin comes out clean, about 20 minutes.
9. Cool in the tins for 10 minutes, then turn out onto a cooling rack to cool completely.

vegetable oil, eggs, egg, raisins, coarsley, apple juice concentrate, solidpack pumpkin, whole wheat flour, flour, germ, baking powder, ground cinnamon

Taken from www.food.com/recipe/pumtins-for-your-punkin-420552 (may not work)