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Pinehurst Muffins Recipe

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This recipe for Pinehurst Muffins, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carroll Scott
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup salad oil
1/2 cup chopped pecans
1 1/2 tsp baking soda
1/2 cup coconut flakes
1/ 14 cups sugar
2 cups shredded carrots
2 cups all purpose flour
1/2 cup raisins
1/2 tsp salt
2 tsp cinnamon
3 eggs
1 apple(peeled, cored and grated)
1/2 tsp baking powder
3 tsp vanilla extract

Directions:
Directions:
Mix dry ingredients in a bowl and set aside
Beat oil, eggs with paddle attachment
add carrots, pecans fruit and vanilla. mix well. add dry ingredients. mix., but do not over mix. Grease muffin pans. fill muffin pans 2/3 full. Bake at 325 in a convection oven for 10-12 minutes or until toothpick comes out semi-dry.

Number Of Servings:
Number Of Servings:
18 muffins
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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