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.
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