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From: Brian Watts [log in to unmask]

PINEAPPLE ZUCCHINI MUFFINS
Beat until foamy:

3 eggs
1 cup oil
1 cup sugar
1 tsp vanilla

Add:

2 cups shredded zucchini or grated carrots
19 oz can drained crushed pineapple

Mix well in separate bowl:

2 1/3 cups rice flour
1/3 cup potato flour
1/3 cup potato starch
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp ginger
1 cup chopped nuts, raisins, or berries (optional).

Add to first mixture and mix well.  Make sure dough is not too thick.  You
will probably need to add juice or water to make it thinner; this results in
light fluffy muffins.  Bake at 350 degrees for about 30 minutes or until
done.  Makes 2 dozen muffins.

Fiona W.