| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, room temperature |
| 3/4 |
c |
Plus 3 Tb, pure maple syrup |
| 2/3 |
c |
Chopped walnuts |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Yellow cornmeal |
| 1 1/3 |
c |
Buttermilk |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Unsalted butter, melted, cooled |
INSTRUCTIONS
Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple
syrup and beat until well blended. (Maple butter can be prepared 2 days
ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin
papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set
aside.
Sift flour, sugar, baking powder, baking soda and salt into medium bowl.
Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and
remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients,
stirring just to combine. Do not overmix.
Divide batter among prepared cups. Spoon some maple-walnut topping over
each muffin, dividing evenly. Bake until tester inserted into centres of
muffins comes out clean, about 20 minutes. Remove muffins from pan and cool
15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91
Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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