Recipe taken from “The Official Vermont Maple Cookbook” Second Edition published by the Vermont Maple Foundation
Ingredients:
- 1 egg
- ¼ cup cooking oil
- ½ cup Morse Farm Maple Syrup
- ½ cup milk
- ¼ cup Morse Farm Maple Sugar
- 2 cups flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped nuts (optional)
Directions:
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