Carrot Spice Muffins

2 cups GF flour (without xantha gum)

2/3 cup sugar

1 Tbs baking powder

1 tsp baking soda

3/4 tsp xanthan gum

2 tsp cinnamon

1/2 tsp nutmeg

salt

1 cup finely shredded carrots

1/2 cup finely chopped walnuts

1/2 cup sweetened shredded coconut

1/2 cup milk

1/2 cup oil

2 large eggs

1 tsp vanilla

cinnamon sugar for garnish (2 Tbs sugar & 1/2 tsp cinnamon)

Preheat oven to 350. Grease 12 muffin cups.

Mix dry ingredient in a large mixing bowl. Add carrots, walnuts and coconut, stir evenly to coat.

Combine milk and oil -- remove and discard 1 Tbs of liquid. Beat in eggs and vanilla. Add liquid to dry ingredients and stir just until blended.

Fill cups 2/3 full. Sprinkle with cinnamon & sugar. Bake 18-25 minutes until light golden. Let cool 5 minutes, then remove from pans. Serve immediately or cool on rack.