Butternut Squash Apple Muffins

INGREDIENTS 

1-1/2 cups Jubilee Gluten-Free Baking Mix
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove

2 large eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/2 cup butter (melted and cooled) or cooking oil
1/3 cup milk (dairy or plant based)
1/2 cup Jubilee Maple Syrup
1 tsp vanilla extract
1 cup of butternut squash
1 cup of diced apples (about 2 apples)

Preheat oven to 400 F. Grease a muffin pan. In a large bowl combine 1-1/2 cup of dry mix with nutmeg, ginger and clove. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 13 more minutes, until an inserted cake tester comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.