For Christmas I received a wonderful cookbook called Sarabeth's Bakery ~ From My Hands to Yours. It is, without a doubt probably the most comprehensive cookbook on baking that I've ever received. I honestly don't think I'll ever need another cookbook on baking - again! Sarabeth is famous for her jams, and she talks about how she got her start, it's a very inspiring story, especially if you're dreaming of writing a cookbook. I'd suggest you visit her wonderful website Sarabeth's Kitchen, you won't be disappointed!
I decided to make the Maple Muffins. Next I dug out my late mother-in-law's muffin tin. I decided that after reading the Forward and the Introduction, I thought that these muffins deserved to be baked in a proper muffin tin. Just look at the design on the top of that tin, isn't it pretty?
Here's a short stack, hmm, two of the muffins seem to have disappeared, I know hubby had one, I can't imagine who ate the other . . . Duke is too short to reach the counters!
Look at the wonderful walnuts, they were toasted prior to being folded into the recipe. At first I wasn't going to toast the walnuts, because I didn't think it would make much difference - was I ever wrong, what a nice flavor - hence it's always good to listen to the expert, they're the expert for a reason!
Here's a closer look at the muffin, your palate will thank you! The recipe makes 12 muffins, and your home will smell aromatic with scents wafting throughout!
Below is the long awaited recipe!
According to Sarabeth, this recipe was literally forced upon her by a customer who said her family had made these muffins for more than a hundred years. The customer promised they would be fantastic, and Sarabeth said she was right. Sarabeth says, their rich, bold maple flavor and crunchy tops are simply irresistible - I agree!
Softened unsalted butter, for the pan
2 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups pure maple syrup, preferably Grade B*
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup whole milk
1 large egg plus 1 large egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted**
1. Position a rack in the center of he oven and preheat to 400 degrees Fahrenheit. Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
2. Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a medium bowl. Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk. Add the dry ingredients to the wet ingredients and stir just until smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
4. Bake for 10 minutes. Reduce the oven temperature to 375 degrees and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
* Grade B refers to the color & flavor, it's darker & stronger than Grade A.
** Bake in a preheated 350 degree oven on a half-sheet pan, stirring occasionally, until they are toasted and fragrant anywhere from 8-12 minutes.
Enjoy, and please let me know what you think of these wonderful muffins! I think it's a keeper!