|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|
DirectionsCombine 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.