Pinehurst Muffins Recipes
PINEHURST MUFFINS
Served at the members club dining room at Pinehurst, these are absolutely delicious. I found the recipe in a locally-published resort-affliated magazine and made sure I didn't lose it! Very good and worth the effort... EDITED to say: This muffin is like some fruit cakes where there seems to be mostly fruit and very little cake; there is just enough batter to hold the nuts, coconut, raisins, apples, & carrots together. Feel free to experiment to make them suit you and your family!
Provided by Impera_Magna
Categories Quick Breads
Time 40m
Yield 36 mini muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350; line muffin tins w/ paper liners or grease lightly.
- Sift dry ingredients together in lg mixing bowl.
- In separate bowl, beat together eggs, oil, and butter; stir into dry ingredients til well blended.
- Stir in remaining ingredients til thoroughly combined.
- Spoon batter into prepared muffin cups and bake for 20 minutes or til tester comes out clean.
- Notes: Can be made in larger muffin cups but will require longer baking time; use the "toothpick comes out clean" method for testing doneness.
Nutrition Facts : Calories 110.1, Fat 6.4, SaturatedFat 2.4, Cholesterol 16.8, Sodium 107.3, Carbohydrate 12.7, Fiber 0.8, Sugar 7.5, Protein 1.3
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
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