Carrot and Zucchini Muffins

1 1/2 cups gluten free flour (Bette Hagman's original rice mix)
1/4 cup ground whole flax meal
1 teaspoon xanthan gum
1/2 teaspoon plain gelatin
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 shakes of nutmeg (sprinkled from the jar)
1 shake of cloves
1/2 teaspoon salt
2 eggs
scant 3/4 cup white sugar
1 7-ounce can baby food sweet potatoes (or prunes or prune/apple mix)
1 heaping tablespoon mayonnaise
3/4 cup shredded carrots
3/4 cup shredded zucchini
chopped pecans and dried cranberries (optional)

Preheat oven to 375 degrees. Grease muffin tins or line with papers. Blend together dry ingredients and set aside. In a large mixing bowl beat eggs until light. Add sugar, sweet potatoes and mayo and beat to blend. Mix in the dry ingredients, then the carrots and zucchini and optional nuts and/or cranberries.

Fill muffin cups 3/4 full. Bake for 15 minutes or until tops spring back lightly and are just beginning to brown. When out of the oven let set for 5 minutes or so then turn out on rack to cool.