|Maple syrup||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Maple syrup||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
Heat oven to 425 degrees.
Grease 12 large muffin cups.
Put 2 tsp maple syrup, 1/2 tsp melted butter and 1 tsp chopped nuts in each muffin cup.
Sift flour, baking powder and salt into mixing bowl.
Beat 3 tbsp maple syrup, milk, egg and oil together with a fork and add to flour mixture, stirring with fork just to blend.
Spoon into prepared muffin cups, fill them about 2/3 full.
Bake 20 to 25 minutes.
Invert on a rack set on waxed paper and let pan stand on top of muffins 2 to 3 minutes so syrup runs down over muffins.
Remove pan and serve muffins warm or cold, bottom sides up.