This is how it looked outside today – two inches of snow on the ground and four to six more inches due by suppertime.
This is how it looked inside.
Yesterday, my daughter had brought home these daffodils, bright with the promise of spring.
Meanwhile, we need something warm and comforting. How about some Maple Walnut Muffins?
I copied this recipe from a muffin cookbook that I sent my daughter-in-law as a birthday gift in the early 1980s. We have enjoyed this muffin ever since. It has a good maple flavor and the crunch of toasted walnuts.
MAPLE WALNUT MUFFINS
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 1/2 tsp. maple extract/flavoring
- 1/3 cup margarine, melted and cooled
- 2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tblsp. dark brown sugar
- 1/4 tsp salt
1 cup toasted, coarsely chopped walnuts*
*To toast walnuts: Spread in a single layer on a baking sheet and bake at 350 degrees F for 6-7 minutes, stirring once or twice.
Preheat oven to 400 degrees F
Grease 12 muffins cups or use paper or silicone liners.
In a large bowl, whisk together the egg, maple syrup, buttermilk, vanilla and maple extracts and cooled melted margarine.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, brown sugar and salt. Add to the egg mixture and stir just until blended. Stir in the chopped walnuts.
Spoon batter into 12 prepared muffin cups. Bake at 400 degrees F for 15-20 minutes until a tester inserted in one of the muffins comes out clean. Place muffin pan on rack and cool for 5 minutes…
…then remove the muffins from the cups/silicone liners and continue cooling on a wire rack.
Serve warm from the oven or wrap and store for 2-3 days. These muffins also freeze well. To warm stored or thawed muffins, place on a pan in a cold oven. Turn heat to 350 degrees F and after 10 minutes or so when it has reached 350, turn off heat and remove from oven. They will be just right to eat.