Side Pannel
Maple-Walnut Crunch Corn Muffins
Maple-Walnut Crunch Corn Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
