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Contributor    Recipe(s)
Ruth Adams    Pinehurst Muffins

Recipes

Sweets and Treats

Recipe    Contributor(s)
Pinehurst Muffins    Ruth Adams

Pinehurst Muffins

—Shared by Ruth Adams

Quantity       Ingredient      Quantity       Ingredient
4 Cups Flour    1 Cup    Coconut
2 1/2 Cups Sugar    4 Cups Grated Carrots
1 tsp Salt    1 Cup Coconut
4 tsp Baking Soda  1 Cup Chopped Pecans or Walnuts
4 tsp Cinnamon 2 Apples, peeled and coarsely grated
       
6 Eggs 2 Cups Vegetable Oil
4 tsp    Vanilla    


Sift together the five powdered ingredients. Stir in the five fruit and vegetable ingredients. Beat together the eggs, vegetable oil, and vanilla. Stir the liquid mixture into the flour mixture until just combined. Do not over-stir. Spoon into well oiled muffin tins. Fill 1/2 full.

 

Large tins: Bake at 375°F for 15–20 minutes—Yield 36.

 

Small tins: Bake at 350°F for 12–13 minutes—Yield 72. Watch these carefully.

Notes

This recipe may be cut in half.

These muffins always appear in bread baskets served at the Pinehurst Resort in both the members club and the Carolina Hotel.


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