½ cup maple syrup

¼ cup chopped walnuts

2 tablespoons melted butter

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

3 tablespoons maple syrup

1 egg

1 cup milk

¼ cup salad oil

Preheat oven to 425°. Grease 12 muffins cups. In each cup put 2 teaspoons maple syrup, 1 teaspoon chopped walnuts and ½ teaspoon melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk, and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm.