===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-09-94 (20:16)             Number: 467
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Maple Walnut Crunch Corn       Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Maple-Walnut Crunch Corn Muffins
 Categories: Muffins
      Yield: 12 servings

    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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  OLX 2.1 TD  Help I have fallen and I don't want to get up!!!

                          VQWK 6.20 [Rev H - 04/04/94]
