Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Unsalted butter, room 1/2 ts Baking soda
-temperature 1/2 ts Salt
3/4 c Plus 3 Tb, pure maple syrup 1 c Yellow cornmeal
2/3 c Chopped walnuts 1 1/3 c Buttermilk
1 1/3 c All-purpose flour 2 lg Eggs
1 tb Sugar 1/4 c Unsalted butter, melted,
2 1/2 ts Baking powder -cooled

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

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