Club Member Recipes
|Ruth Adams||Pinehurst Muffins|
|Pinehurst Muffins||Ruth Adams|
—Shared by Ruth Adams
|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|
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.
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.