These muffins are perfect when you want something sweet and savory for breakfast that will keep your belly happy until lunch.
Maple Syrup Walnut Muffins
- 1 cup butter unsalted
1 ½ cups Wood's Traditional Maple Syrup
- ½ cup milk
- 2 eggs
- 3 cups all-purpose, flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup walnuts can use whole, half, or chopped
Add the unsalted butter to a large mixing bowl. Place the bowl in the microwave to melt the butter. This takes about a minute.
Add the milk to a measuring cup then add the egg and mix together with a fork.
Add the milk and egg mixture and Wood’s Traditional Maple Syrup to the melted butter and mix together with a wire whisk.
Add the all-purpose flour, baking powder, and salt to the bowl.
With a wire whisk, mix the dry ingredients to create a batter. (Don't over mix as that will make the muffins tough. There may be small lumps in the batter and that is ok.)
Spoon the muffin batter into the prepared muffin tins, filling about ¾ full.
Bake at 400° F, for 10 minutes, then reduce the temperature to 375° F and bake for 10 more minutes.
Near the end of baking, check the muffins for over-browning. You can insert a toothpick into the muffins to make sure they are done. It should come out almost clean with some crumbs.
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