Recipe taken from “The Official Vermont Maple Cookbook” Second Edition published by the Vermont Maple Foundation
Preheat oven to 375°.
- Lightly oil cupcake pans or line with cupcake papers.
- Beat egg, oil and syrup together.
- Add dry ingredients, stirring just until blended – do not overbeat.
- Fill cups 50% full.
- Bake until light brown, about 25 minutes.
For an added treat, serve with Pure Vermont Maple Cream, Pure Vermont Maple Jelly, or Pure Vermont Maple Butter.
Yield: 12 muffins