- 1 Egg
- 1/2 cup Oil
- 1/2 cup Maple Syrup
- 1/2 cup Whole Milk
- 1/4 cup Maple Sugar (or white sugar if maple sugar is not available)
- 2 cups All-Purpose Flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chopped nuts if desired
Preheat oven to 375 degrees F.
Beat oil, egg, syrup together in large bowl.
Thoroughly combine dry ingredients in separate bowl.
Add dry ingredients to wet ingredients and stir until just blended; do not over-stir.
Oil muffin tin or line with paper liners and fill cups until about 2/3 full.
Bake until golden brown, about 25 minutes.
Serve with with Vermont Maple Cream, Maple Jelly, or Maple Butter.