Orange-Pecan Muffins

2 1/2 cups brown rice flour, (or spelt flour)
4 tablespoons tapioca, finely ground
1/4 cup flax seeds, ground
1/4 teaspoon sea salt
3 teaspoons baking powder, (double acting)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup pecans, toasted
4 tablespoons canola oil
6 tablespoons applesauce, unsweetened
7/8 cup maple syrup
2 tablespoons vanilla extract
1 1/2 tablespoons Grand Marnier
1/2 cup water
1 tablespoon orange zest (either candied or from one fresh orange)

Pre-heat oven to 400 degrees F (200 degrees C). Oil and flour a 12-muffin pan.
Sift dry ingredients together, and stir in toasted pecans. Combine remaining ingredients (liquids and orange zest), then stir into the flour mixture.
Spoon into the muffin pan. Bake for 20 minutes.
Remove from oven to cool on racks.