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!

• Ready In: 40 mins
• Yields: 36 mini muffins

Ingredients

• 1  cup sugar
• 1 1⁄2 cups flour
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2  eggs
• 6  tablespoons  oil
• 6  tablespoons  melted butter
• 1⁄2 cup  chopped pecans
• 1⁄2 cup coconut
• 1⁄2 cup raisins
• 1  small apple, peeled,cored & grated
• 2  cups  grated carrots

Directions

1. Preheat oven to 350; line muffin tins w/ paper liners or grease lightly.
2. Sift dry ingredients together in lg mixing bowl.
3. In separate bowl, beat together eggs, oil, and butter; stir into dry ingredients til well blended.
4. Stir in remaining ingredients til thoroughly combined.
5. Spoon batter into prepared muffin cups and bake for 20 minutes or til tester comes out clean.
6. Notes: Can be made in larger muffin cups but will require longer baking time; use the “toothpick comes out clean” method for testing doneness.