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MUFFINS - Golden Morning Muffins
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| Golden Morning Muffins Active Time: 25 minutes Total Time: 1¼ hours Makes: 12-16 muffins, depending on size of pan | |
| ¾ cup | sugar |
| ¼ cup | dark brown sugar |
| 2¼ cups | all-purpose flour |
| 1 tablespoon | ground cinnamon |
| ½ teaspoon | ground cardamom |
| 2 teaspoons | baking soda |
| ½ teaspoon | salt |
| ½ cup | shredded sweetened coconut |
| ½ cup | golden raisins |
| 1 | grated apple |
| 1 cup | canned crushed pineapple |
| 1 cup | grated carrot |
| 1 cup | grated parsnip |
| ½ cup | chopped, lightly toasted pecans, walnuts or pepitas |
| 3 large | eggs |
| 1 cup | canola oil |
| 1 teaspoon | vanilla extract |
1. Heat oven to 350 degrees. In a large bowl, whisk together sugars, flour, cinnamon, cardamom, baking soda and salt. Add coconut, raisins, apples, pineapples, carrots, parsnips and pecans, stirring to combine.
2. In another bowl, whisk eggs, oil and vanilla together. Scrape mixture into bowl with dry ingredients and stir until combined.
3. Divide batter among muffin pans lined with muffin liners. (Each liner will be ⅔ full.) Place in oven and bake until a wooden toothpick or skewer inserted in center comes out clean, 35 minutes. Let cool 15 minutes, then remove muffins from pan.
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