Maple Cornbread Muffins With Maple Butter

Step 1: Preheat oven to 400 degrees F

Step 2: Put a generous 1/4 teaspoon of butter in each cup of a 12 cup muffin pan and set aside.

Step 3: In a large bowl, whisk the dry ingredients together and then sift.

Step 4: In a small bowl, whisk together the milk, egg, syrup, and melted butter.

Step 5: Pour the wet ingredients into the dry ingredients

Step 6: Add cornmeal and mix until just combined.

Step 7: The mixture will be somewhat thin and have a few small lumps.

Step 8: Let the mixture sit for 5 minute before filling the muffin pan.

Step 9: While the mixture sits, place the muffin pan in the preheated oven just long enough for the butter to melt and get hot, about one minute.

Step 10: Remove the pan from the oven, and very carefully swirl the pan so that the melted butter comes up the sides of the cups somewhat.

Step 11: Pam spray.

Step 12: Evenly divide the cornbread mixture into the muffin cups, filling each about 3/4 full.

Step 13: Bake until golden brown about 20 minutes.

Step 14: Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan onto wire rack.

Step 15: Serve warm with maple butter.

Maple Butter:

Step 16: Mix 6 tablespoons softened butter with 2 tablespoons real maple syrup until creamy and smooth.