Vermont Johnnycake Muffins With Maple Butter

• FOR THE MUFFINS:
• 4 whole Eggs
• 2/3 cups Milk
• 1/2 cups Pure Vermont Maple Syrup
• 1/2 cups Applesauce
• 1 cup Whole Wheat Flour (Sifted)
• 1 cup All Purpose Flour, Sifted
• 1 cup Cornmeal
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• FOR THE MAPLE BUTTER:
• 1/2 sticks Salted Butter
• 1-1/2 Tablespoon Maple Syrup

1. 1.treheat oven to 400u0b0F.
2. 2.tn a mixer, whisk together eggs, milk, maple syrup and applesauce.
3. 3.tift flours, cornmeal, baking powder and salt in a large bowl.
4. 4.tix dry ingredients into wet ingredients in 3 batches.
5. 5.trease and flour or line 16 muffin cups, pour 1/4 cup of batter into each cup.
6. 6.take for 15 minutes.
7. 7.take maple butter: Soften butter, add maple syrup and combine. Let firm up in the fridge for a few minutes before serving.

muffins, eggs, milk, maple syrup, applesauce, whole wheat flour, flour, cornmeal, baking powder, salt, maple butter, butter, maple syrup

Taken from tastykitchen.com/recipes/breads/vermont-johnnycake-muffins-with-maple-butter/ (may not work)