Categories: Muffins
      Yield: 12 servings
 
    1/2 c  Unsalted butter, room             1/2 ts Baking soda
           -temperature                      1/2 ts Salt
    3/4 c  Plus 3 Tb, pure maple syrup         1 c  Yellow cornmeal
    2/3 c  Chopped walnuts                 1 1/3 c  Buttermilk
  1 1/3 c  All-purpose flour                   2 lg Eggs
      1 tb Sugar                             1/4 c  Unsalted butter, melted,
  2 1/2 ts Baking powder                            -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