Golden Morning Muffins

3/4 cup sugar
1/4 cup dark brown sugar
2 1/4 cups all purpose flour
1 Tbsp. ground cinnamon
1/2 tsp. ground cardamom
2 tsp. baking soda
1/2 tsp. salt

1/2 cup shredded sweetened coconut
1/2 cup golden raisins
1 grated apple
1 cup canned crushed pineapple
1 cup grated carrot
1 cup grated parsnip
1/2 cup chopped, lightly toasted pecans, walnut or pepitas

3 large eggs
1 cup canola oil
1 tsp. vanilla extract

Heat oven to 350F.

In a large bowl, whisk together sugars, flour, cinnamon, cardamom, baking soda and salt. Stir in coconut, raisins, apple, pineapple, carrot and parsnip and nuts.

In another bowl, whisk eggs, oil and vanilla together until combined. Stir into dry ingredients. Divide batter among muffin pans lined with muffin liners. Fill cups 2/3 full.

Bake 35 minutes until toothpick inserted in center comes out clean. Let cool 15 minutes, then remove from pan.

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