I was inspired by a lovely gift of Canadian maple syrup from Slow Travel friend, Shelagh. She was visiting the desert a couple weeks ago, and we had a nice visit over lunch. This recipe was very delicious!
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. (1 cube) unsalted butter at room temp
3/4 c. maple syrup
1 cup sour cream
Preheat oven to 400. Spray muffin tin with cooking spray. In a small bowl, combine flour, baking powder, baking soda and salt. In mixer, beat butter until smooth. Add maple syrup, beating constantly. Beat in sour cream & egg. Add dry ingredients and stir until blended. Spoon into prepared muffin pan. Bake 15 minutes. Cool for 5 minutes before removing from pan. Makes 1 dozen large muffins.