Spiced Strawberry Muffins

This one is a little more unusual - strawberry muffins.  These are worthy of a dollop of cream, regardless of the dairy allergy. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Strawberries; de-leafed and diced, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the strawberries.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.