Seed and spice muffins

This is a recipe I adapted from Sue Shepherd's and Peter Gibson's Food Intolerance Management Plan book. I used a different range of flours from the ones they suggest, so I think most gluten-free flour mixes should work. Despite my ignorant attempts to wash the chia seeds which ended up in a gloopy mush, the final result tasted really good!

Ingredients:
140g Doves Farm gluten-free white self-raising flour blend
75g fine maize flour
45g amaranth flour
2 heaped tsp baking powder
1 heaped tsp bicarbonate of soda
2 teaspoons mixed spice
1 teaspoon cinnamon
3 eggs
125 ml light olive oil
125 ml milk alternative (I used coconut milk)
40g chia seeds
10g poppy seeds
100g sunflower seeds
30g pumpkin seeds
110g sugar (I used glucose)

Sift flours, baking powder, bicarbonate of soda, mixed spice and cinnamon into a bowl twice (or mix thoroughly). Whisk the eggs in a separate bowl. Add the oil, milk and seeds. Whisk again (especially if you decided to wash the chia seeds beforehand and they have gone all gloopy!). Add the sugar and the other sifted dry ingredients. Mix well. Spoon into muffin cups - I used 19, but they were relatively small. Bake at 160-170Cish for 25 minutes. Take out and cool :-).