INGREDIENTS:

1/2 c. all purpose flour

1/2 c. coconut flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp. salt

3 eggs

1/4 c. oil

1/2 c. vanilla yogurt

1/2c. sugar

1/2 c. brown sugar

2 medium parsnips, peeled & grated

1/2 c. dried cranberries

1/2 c. chopped pistachios

INSTRUCTIONS:

Preheat oven to 375 degrees.  Combine all dry ingredients.  Mix eggs and oil until well blended.  Add in both sugars and yogurt.  Then add dry ingredients and blend well.  Fold in grated parsnips and cranberries.  Line muffin tin with muffin cups or spray with nonstick spray.  Divide batter evenly among 12 muffin cups.  Sprinkle tops with chopped pistachios.  Bake 20 – 25 minutes until golden brown and a toothpick inserted into center comes out clean.