Lemon Coconut Muffins

1 cup brown rice flour
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
1 tablespoon grated lemon zest
2 eggs
6 tablespoons safflower or canola oil
1 cup whole, raw demerarra sugar
1 cup pure coconut milk
Shredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)

Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and lemon zest; mix well. In a separate bowl, whisk together the egg, oil and sugar. Add coconut milk, and mix well. Pour the dry ingredients into the wet ingredients, and stir just until blended. Pour into muffin cups or oiled muffin tins, and top with the shredded coconut. Bake in a pre-heated 375 degree oven, approximately 15-20 minutes. (If they begin to brown too quickly, cover with aluminum foil). Makes 12 muffins.