Carrot Coconut Muffins

Preheat oven to 350ºF and line a muffin tin with 12 muffin liners.

In stand mixer, cream margarine with sugars until light and fluffy. Add oil, eggs and vanilla and beat on medium-high until mixed together.

In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined. Stir in shredded carrot and coconut.

Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes, until an inserted toothpick comes out clean. Remove and allow to cool.