Gluten-Free & Dairy-Free Raspberry-Ginger Muffins!

Hello again! Sorry it has been a hot minute since I've posted some recipes.  I would like to give a shout-out to Relay Foods for providing me with a much better method of shopping for local/organic/special-diet groceries (by making my shopping list online ahead of time) and then picking it up weekly from one of their many grocery-pick-up locations!  For this recipe, I used fresh raspberries from a local farm (obtained through their website), which I am really excited about!

Ingredients:

• 1 and 1/2 cups of gluten-free flour (gluten-free flour composed of primarily chickpea flour will likely hold its form better and be closer to the consistency of 'regular muffins', though I used a uber-generic 'gluten-free flour' (composed of several non-wheat elements: potato/tapioca/rice etc) and it worked out FINE.  Do what is easy!
• 1 1/2 tsp baking powder
• 1 egg (or if you cannot do eggs, use 'the equivalent of 1 egg' substance here instead)
• 1/2 cup non-dairy milk (my personal favorite for this is Vanilla Almond Milk)
• 1 cup of either packed light brown sugar or regular 'ol white sugar (either will work)
• a pinch of Kosher salt
• 1 to 1 and 1/2 cups of fresh raspberries (frozen also work, but fresh is the best)
• 1/2 to 1 tsp finely grated fresh ginger
• Non-stick Baking spray for the pan.

Preparation:

Preheat the oven to 350 degrees.  Spray a 12-muffin baking tin with the non-stick baking spray.  If you forgot where you left the muffin wrappers, it'll work out without them (this just happened to me).  Don't let this stop you!

Now, in a medium mixing bowl, combine the gluten-free flour, baking powder, egg (or replacement), non-dairy milk, sugar, salt, raspberries, and ginger, mix together until the consistency makes sense and is fairly uniform.

Pour the mix into the muffin baking tin one at a time: for more compact muffins that won't raise tops out of control, just make sure the mix in each muffin-cast fills it at least half-way to three-quarters of the way for good measure...

Once the oven has sufficiently pre-heated to 350 degrees, Bake the muffins at 350 degrees for approximately 23-24 minutes.  Once done baking, take out, insert a baking test stick into each once to assure they are actually done, and let them cool for at least 5 minutes before attempting transfer.

*I garnished the muffins with some raw turbinado sugar (once they were done baking) for fun.  You can seriously garnish with anything you would like- candied ginger, fresh berries, etc.*

Hope you Enjoy! :D