The best Carrot Muffins you'll ever eat - gluten free

These are my sister's favorite. They are so moist and good. It's from a carrot cake recipe I modified from Incredible Edible Gluten-Free Food for Kids.

60 minutes at 350F. (I usually switch the pans halfway through)
2 oiled cupcake tins.

Combine dry ingredients

• 1 cup rice flour
• 1/c cup tapioca flour
• 1/2 cup potato starch flour
• 1.75 cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp cinnamon
  

Beat

• 4 eggs

Add & mix until well combined

• 3 cups grated carrots
• 1 cup oil

Then add flour mixture and combine thoroughly. Pour into cupcake tins and bake