"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PINEHURST MUFFINS Recipe

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This recipe for PINEHURST MUFFINS, by , is from The DOMINGUS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
WANDA LYNCH

Category:
Category:

Ingredients:  
Ingredients:  
6 EGGS (3 EGGS)
2 CUPS OIL (1 CUP)
4 TSP VANILLA (2 TSP)

4 CUPS FLOUR (2 CUPS)
2 1/2 CUPS SUGAR (1 1/4 CUPS)
4 TSP SODA (2 TSP)
4 TSP CINNAMON (2 TSP)

STIR IN:
4 CUPS GRATED CARROTS (2 CUPS)
1 CUP RAISINS (1/2 CUP)
1 CUP CHOPPED PECANS OR WALNUTS (1/2 CUP)
1 CUP COCONUT, SHREDDED (1/2 CUP)
2 APPLES, PEELED, CORED AND GRATED (1 APPLE)

Directions:
Directions:
BEAT FIRST 3 INGREDIENTS IN LARGE BOWL, STIR IN NEXT 4 AND BLEND WELL. ADD REMAINING INGREDIENTS UNTIL ALL COMBINED.

SPOON BATTER IN WELL OILED MUFFIN TINS.

BAKE AT 375 DEGREES FOR 15 MINUTES FOR REGULAR SIZED MUFFINS OR 10 MINUTES FOR MINIATURE MUFFINS.

TO CUT THE RECIPE IN HALF- SEE INGREDIENTS TO THE RIGHT

THESE FREEZE WELL

Number Of Servings:
Number Of Servings:
36 REG 0R 95 MINI
Preparation Time:
Preparation Time:
45 MIN
Personal Notes:
Personal Notes:
GRANDMA LYNCH ALMOST ALWAYS HAD A BATCH OF PINEHURST MUFFINS WAITING FOR US WHEN WE ARRIVED FROM OHIO BECAUSE SHE KNEW HOW MUCH MY KIDS (AND JEFF) LOVED THEM. SHE TALKED ABOUT HOW MUCH WORK THEY ARE BUT MADE THEM WITH LOVE ANYWAY! I HAVE MADE THEM LARGE AND MINI AND JUSTIN EVEN MADE THEM IN A PAN AND SAID THEY TURNED OUT GREAT! I SURE DO WISH SHE WAS STILL HERE MAKING THESE FOR US!

 

 

 

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