1-1/2 cups Jubilee Gluten-Free Baking Mix
2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/2 cup oil or butter (melted and cooled)
1/3 cup milk (dairy or plant based)
2/3 cup Jubilee Maple Syrup
1 tsp vanilla extract
4 apples peeled, cored and diced
Preheat oven to 400 F. Grease muffin pan. In a large bowl add 1-1/2 cup of dry mix. In a medium bowl combine the wet ingredients and beat together with a whisk. Stir in the apples. 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 13-15 more minutes, until an inserted toothpick 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.