Maple-Walnut Corn Muffins

Maple Muffins

MAPLE-walnut corn muffins

MAKES 12-14 MUFFINS

TOPPING
1 cup finely chopped walnuts
1/3 cup maple syrup

MUFFIN MIXTURE
1 1/3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup of yellow cornmeal
2 tablespoons sugar
1/4-1/2 teaspoon salt (can even omit if no salt is desired)
2 large eggs

1 1/3 cups buttermilk
1/4 cup unsalted butter, melted and cooled
1/2 cup maple syrup

Preheat oven to 375 degrees. Line muffin pan with muffin paper cups.


For the topping, mix walnuts with maple syrup and set aside. Topping amount can be increased or decreased depending on desired crunch on your muffin top.



Sift together flour, baking powder and baking soda. Mix in cornmeal, sugar and salt.
In a separate bowl, whip eggs, and then mix in buttermilk, melted butter, and maple syrup.
Add the two mixtures and stir until blended, but do not over mix.



Spoon mixture into muffin cups. Top with desired amount of maple-walnut topping.
Bake for about 18–20 minutes. Testing toothpick should come out dry.