Maple-Walnut Crunch Corn Muffins

* Exported from MasterCook *

MAPLE-WALNUT CRUNCH CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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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