Step-by-Step Guide to Make Award-winning From Canada - Maple Walnut Muffins

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, from canada - maple walnut muffins. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

From Canada - Maple Walnut Muffins is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. From Canada - Maple Walnut Muffins is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook from canada - maple walnut muffins using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make From Canada - Maple Walnut Muffins:

1. Make ready 50 grams Butter (or margarine)
2. Get 60 grams Brown sugar
3. Take 2 tbsp Maple syrup (cake syrup)
4. Prepare 1 Egg
5. Prepare 3 drops Vanilla extract
6. Take 1 tsp Baking powder
7. Prepare 100 ml Milk
8. Make ready Steps 2 to 3
9. Make ready 150 grams All purpose flour
10. Take 50 grams Walnuts

Steps to make From Canada - Maple Walnut Muffins:

1. Melt the butter. In order, add each ingredients from the top to the milk. Whisk everything together.
2. Add all purpose flour (no need to sift) and mix until it's smooth enough. Then add half the amount of walnuts.
3. Line the muffin pan with cup cake liners. Using a spoon, evenly pour the batter into the pan. Top with the remaining walnuts.
4. Bake in 180℃ (350°F) oven for approx. 22 minutes (adjust if necessary). Bake until golden brown to finish.
5. In the States, all purpose flour is used to make muffins, but you could substitute with cake flour.
6. Using maple-flavored cake syrup is actually cheaper. It tastes and smells nothing different from authentic maple syrup.
7. Using the same recipe, I added frozen cranberries as a substitute to half of the walnuts.
8. Brown sugar gets hard as a rock after opening, so roll it in a bag and remove air pockets, and keep it in a separate plastic bag for storage.

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