Maple Apple Muffins

INGREDIENTS

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)
1/2 cup Jubilee Maple Syrup
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
4 apples cored and diced (I like to leave the skins on)

Optional: 1/2 cup chopped almonds or nut of choice

Preheat oven to 350 F. Grease a muffin pan. In a medium size bowl whisk together the eggs, oil, milk, maple syrup, vanilla, and lemon juice. In a large bowl combine the diced apples, chopped nuts and Gluten-Free Baking Mix. 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 18-20 minutes, or 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.