Gluten Free Ginger Butternut Muffins

Ingredients:

• 4 Tablespoons whole flaxseeds 
• 1 Cup of boiling water
• 2 Cups Bobs Red Mill Gluten Free All Purpose Baking Flour (which is a blend of garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava bean flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tsp ground ginger
• 1 1/3 cups Agave Syrup
• 2 cups butternut squash puree (I prepared it easily by putting peeled chunks of the squash into a blender with a little water--only enough.  I did not cook the chunks but you could also use cooked squash)
• 2/3 cups olive oil

1) Preheat oven to 350 degrees F.  Put flaxseeds in a bowl and pour the boiling water over them.  Allow them to sit until they thicken (this is a substitute for eggs)

2) Combine in mixing bowl: flour, baking powder, baking soda and ground ginger

3) Stir in butternut squash puree, olive oil and flaxseed mixture

4) put about 1 Tablespoon batter in well greased mini muffin tins--makes about 48-54 mini muffins.

5) Bake for 20 minutes or until toothpick inserted in center comes out clean.