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.
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