The Pioneer Woman Tasty Kitchen
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Vermont Johnnycake Muffins with Maple Butter

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Level: Easy

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Description

These muffins are refined sugar free, similar to a corn muffin but with a delicious Vermont twist: maple syrup!

Ingredients

  • FOR THE MUFFINS:
  • 4 whole Eggs
  • ⅔ cups Milk
  • ½ cups Pure Vermont Maple Syrup
  • ½ cups Applesauce
  • 1 cup Whole Wheat Flour (sifted)
  • 1 cup All Purpose Flour, Sifted
  • 1 cup Cornmeal
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • FOR THE MAPLE BUTTER:
  • ½ sticks Salted Butter
  • 1-½ Tablespoon Maple Syrup

Preparation

1. Preheat oven to 400ºF.
2. In a mixer, whisk together eggs, milk, maple syrup and applesauce.
3. Sift flours, cornmeal, baking powder and salt in a large bowl.
4. Mix dry ingredients into wet ingredients in 3 batches.
5. Grease and flour or line 16 muffin cups, pour ¼ cup of batter into each cup.
6. Bake for 15 minutes.
7. Make maple butter: Soften butter, add maple syrup and combine. Let firm up in the fridge for a few minutes before serving.

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