Maple Walnut Muffins


I got this recipe from the book Maple Sugar: from Sap to Syrup by Tim Herd.  Since we are in the middle of the sugaring-off season, I figured I’d let you in on a nice treat that features this yummy amber syrup—besides just having it in the snow!  These muffins don’t take long to do and they have that unforgettable flavour of delicious maple.  The nuts are optional, but they probably give a more roasted taste.

Maple Walnut Muffins

You will need:
-2 cups flour
-2 tablespoons sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-4 tablespoons (1/2 stick) butter, softened
-1 egg
-3/4 cup maple syrup
-1/4 cup milk
-1/2 cup walnuts, chopped

1. Preheat oven to 400°F (205°C).  Grease muffin tins.

2. Combine flour, sugar, baking powder, and salt in a large bowl.  Add softened butter and mix well.

3. Add egg, syrup, and milk, stirring until well blended.  Fold in walnuts.

4. Fill muffin tins a little more than half-full with batter.  Bake for 20 to 25 minutes.


You may also want to pour some maple syrup on top of the muffins once they are done.  It could get a little messy, but boy—would it taste good  🙂  It sounds perfect with tea, coffee or even vanilla ice cream.  I would even be tempted to add a half cup of chocolate chips in the mix!  Just as a side note (according to the author), maple syrup is the most pure all-natural sweetener with less calories than honey and corn syrup.  It is packed with vitamins, minerals and antioxidants—so maybe a daily dose could be beneficial to our health!

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