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Potato-Carrot Muffins
WP Griffin Recipe

Potato-Carrot Muffins

4 tspbaking soda20ml
3 cupsflour whole wheat750ml
4 tspcinnamon20ml
8 tspbaking powder40ml
3 cupssugar750ml
1 cupvegetable oil250ml
4 cupsPEI Potatoes grated1 L
1 cupeggs, slightly beaten250ml
4 cupscarrots, finely grated1L
1 cupmilk, partly skimmed250ml
2 cupsraisins 500ml
2 tspsalt10ml
3 cupsflour all purpose750ml

Combine dry ingredients in large mixing bowl. Blend, using flat beater. on low speed.

Combine oil, milk and eggs. Add to dry ingredients. Mix only to blend, (low speed), about 15 seconds.

Add remaining ingredients. Stir only enough to mix. Measure with No. 16 dipper into greased or paper-lined muffin pans (2/3 full).
Bake at 180 C (350 F) until muffins are lightly browned and firm to the touch, about 25 minutes.

This potato recipe is brought to you courtesy of PEI Potato Board.

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