Cranberry Ginger Muffins

Dry Ingredients:
1/2 cup teff flour
1/2 cup potato starch
1/4 cup sweet white rice flour
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup light buckwheat flour
2 tbsp tapioca starch
2 tbsp arrowroot
3/4 cup brown sugar
1/4 cup white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp xanthan gum
1/2 tsp guar gum

Wet Ingredients:
2 tsp vanilla extract
3/4 cup milk (room temperature is best, I used hemp milk, but any alternative milk will do)
1/4 cup canola or grapeseed or safflower oil

Add in's:
1 cup fresh cranberries
2 tbsp crystallized chopped ginger
granulated sugar for sprinkling

Egg replacement:
1 tbsp chia seeds
1/4 cup boiling water

Thirty minutes before making the muffins, pour the 1/4 cup of boiling water over the chia seeds. Allow the mixture to sit and gel.

Combine all of the dry ingredients in a large mixing bowl and blend with a whisk. Set aside.

Mix the wet ingredients in a measuring cup or a small bowl until well-combined. Add to the dry ingredients and blend. Add the chia seed mixture. Finally, add the cranberries and crystallized ginger. Blend well though be careful not to overmix the batter.

Use a spoon or a small ice cream scoop (sprayed first with vegetable spray) to pour the batter into your muffin tin. Sprinkle the top of each muffin, before baking, with a small amount of granulated sugar. Bake in a 350 degree oven for 25 minutes. I would recommend that you let these rest in the muffin tin for about five minutes before taking them out and letting them rest further on a cooling rack. I find that many gluten free baked goods really need some time to set up AFTER they bake.