Carrot Raisin Muffins

¾ cup brown rice flour
½ cup tapioca flour
¼ cup almond flour
1 ½ teaspoons xanthan gum
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground nutmeg
2 eggs
¼ cup plus 2 tablespoons canola or safflower oil
¼ cup fresh squeezed orange juice
½ cup whole, raw demerarra sugar
1 ½ cups coarsely grated carrot
1/3 cup raisins
½ cup walnuts, roasted and chopped

In a medium bowl, combine the flours, the xanthan gum, baking powder, salt, cinnamon and nutmeg, and mix well. In a large bowl, mix together the eggs, oil, orange juice and sugar. Stir in the carrots, raisins and nuts. Add the dry ingredients to the wet, and mix (batter will be stiff). Spoon into muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, 20-25 minutes, or until a toothpick inserted in the center comes out clean. (If they begin to brown too quickly, cover with aluminum foil). Best when served warm. Makes 12 muffins.