Potato-Carrot Muffins



Ingredient Amount
3 cups / 750ml flour whole wheat
3 cups / 750ml sugar
8 tsp / 40ml baking powder
4 tsp / 20ml baking soda
3 cups / 750ml flour all purpose
2 tsp / 10ml salt
4 tsp / 20ml cinnamon
1 cup / 250ml vegetable oil
1 cup / 250ml milk, partly skimmed
1 cup / 250ml eggs, slightly beaten
4 cups / 1 L PEI Potatoes grated
4 cups / 1L carrots, finely grated
2 cups / 500ml raisins


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.