Sugar Hill Maple Muffins: Breakfast-Brunch
1 3/4 cups all purpose flour
2 teaspoon baking power
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter cut in cubes
3/4 cup Grade A Dark Amber Maple Syrup from Sugar Hill
1/2 cup walnuts
Preheat oven to 400. Spray or butter muffin tin.
Sift together flour, baking powder, baking soda and salt. Add the nuts to the dry ingredients.
Beat butter in electric mixer with paddle attachment until light and airy. Slowly add the syrup and then beat well.
Beat in the sour cream and the egg. Stir in the dry ingredients just until blended.
Fill muffin tin and bake 16 minutes