Gluten Free Carrot & Pineapple Muffins

Hi, my name is Lindsay Chamberlain, and I have celiac disease and am allergic to milk as well!

Ingredients:

2 1/4 cups rice flour + 3/4 cup cornstarch, arrowroot or potato starch.
1 tablespoon gluten free baking powder
2 1/2teaspoons baking soda.
1/2 teaspoon guar or zanthan gum.
2 teaspoons cinnamon
1/2 cup coconut
1/2 raisins
2 Cups shredded carrot
1 cup well drained, unsweetened pineapple bits.
1 cups shredded apple
3/4 cup liquid honey (or applesauce)
3 eggs
2 teaspoons vanilla

Method:

Preheat oven to 325 F. Mix together well, flour/starch combination, baking powder, baking soda, cinnamon and guar. Stir in coconut, raisins, carrot, pineapple and apple. In another bowl beat honey, oil, eggs and vanilla. Add liquid ingredients to dry, stirring until blended. Fill prepared muffin cups and bake 30 minutes or until a tester comes out dry.