Potato Carrot Muffins
Contributed by: News Canada
Ingredients:
,li>750 ml Flour, whole wheat 3 cups
- 750 ml Flour, all-purpose 3 cups
- 750 ml Sugar 3 cups
- 40 ml Baking powder 8 tsp
- 20 ml Baking soda 4 tsp
- 10 ml Salt 2 tsp
- 20 ml Cinnamon 4 tsp
- 250 ml Vegetable oil 1 cup
- 250 ml Milk, partly skimmed 1 cup
- 4 large Eggs, lightly beaten 4 large
- 1 l Carrots, finely grated 4 cups
- 500 ml Raisins 2 cups
- 1 l Potatoes, grated 4 cups
Directions:
Combine dry ingredients in large mixing bowl. Blend, using flat beater on low speed.
Combine oil, milk and egg. Add to dry ingredients. Mix only to blend, (low speed), about 15
seconds.
Add remaining ingredients. Stir only enough to mix. Measure into greased or paper lined
muffin pans (2/3 full).
Bake at 180° F (350° C) for 25 minutes.
Serving Size: Makes 4 dozen muffins
Nutritional Information: Per serving: Energy 109 Cal - Protein 3.7 g - Fat 0.2 g - Carbohydrate 23 g - Dietary Fibre 2.7 g - Sodium 5 mg - Potassium 729 mg
Percentage of Recommended Daily Intake: Vitamin C 45% - Thiamin 11% - Niacin 8% - Vitamin B6 14% - Folacin 15% - Pantothenic Acid 6% - Phosphorous 6% - Magnesium 13% - Iron 9%
