maple muffins

adapted from Sarabeth’s Bakery 

1 cup wheat flour

2 cups all-purpose

1 tbs. baking powder

pinch sea salt

andSIFT

in another bowl…

one egg

one yolk

12 tbs. butter melted

1 cup whole milk

1.5 cups the good stuff… pure maple syrup

WHISK

mix them all together and add 1 cup of roughly chopped toasted walnuts

scoop into buttered muffin tins (no liners) and bake for 10 minutes at 400.  Lower to 375 and bake for an additional 15 or so.

You see my passion for maple syrup has not always been this enthusiastic.  It wasn’t until this lovely visit that I became a true addict.  And now the well has run dry.  Around these parts people use sugar cane in lieu of the boiled down pine sap my taste buds yearn for.  We will have to see…