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Vermont Johnnycake Muffins with Maple Butter
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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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