*  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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