1) Preheat the oven to 375°F. Lightly grease 10 cups of a 12-cup muffin pan, or line with 10 papers lightly sprayed with cooking spray
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2) In a small bowl cover the raisins with hot water and set aside.
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3) In a large bowl whisk together the Multi-purpose flour, sugar, cinnamon, ginger, baking soda, xanthan gum and salt.
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4) Stir in the carrots, apple or pineapple, coconut and nuts.
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5) in a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
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6) Scoop the batter (a scone and muffin scoop works well here) into the prepared wells. They will be nearly full; that''s okay.
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7) Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean.
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8) Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
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9) Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage.
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Yield: 10 muffins
Nutrition information
Serving Size: 1 muffin (84g) Servings Per Batch: 10 Amount Per Serving: Calories: 270 Calories from Fat: 120 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 35mg Sodium: 220mg Total Carbohydrate: 35g Dietary Fiber: 2g Sugars: 19g Protein: 3g
