Pinehurst Muffins(From Plaza Club)
Sweet and hearty muffins packed with carrots, raisins, pecans, and coconut, offering warm spices and moist texture—perfect for breakfast, brunch, or snack time.
Ingredients
Instructions
- Sift together flour, cinnamon, salt, sugar, and baking soda. Mix well.
- In a separate bowl, beat eggs, vanilla, and oil until combined.
- Add raisins, pecans, shredded carrots, coconut, and shredded apple to the egg mixture; mix well.
- Gradually add the dry ingredients to the wet mixture, a little at a time, until just combined.
- Fill greased muffin tins or paper cups with batter.
- Bake at 350°F (175°C) for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour once more after measuring. If you want to reduce sugar, you can substitute half the sugar with unsweetened applesauce. For a nut-free option, replace pecans with sunflower seeds. Adding a pinch of nutmeg can enhance the flavor profile, complementing the cinnamon beautifully.
Serving Suggestions
These muffins are delightful enjoyed warm with a pat of butter or cream cheese. They pair wonderfully with a cup of tea or coffee for breakfast or as an afternoon snack. For a festive touch, serve alongside Dutch Apple Coffee Cake at brunch gatherings or holiday celebrations.
Storage & Reheating
Store leftover Pinehurst Muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week, or freeze them for up to three months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pinehurst Muffins(From Plaza Club) contains roughly 500 calories, with 4g protein, 37g carbohydrates, and 35g fat. It is an excellent source of vitamin A (89% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. To maintain moisture, you might want to add an extra egg or a tablespoon of milk.
What can I use instead of raisins?
If you don't have raisins, chopped dried apricots or cranberries make great substitutes. You can also use chocolate chips for a sweet twist, or omit dried fruit entirely for a nut-based muffin.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as they can become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).