Maple Sour Cream Muffins
1¾ cup flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
½ cup butter
1¾ cup Pure New York State Maple Syrup
1 cup sour cream
1 egg
½ cup chopped pecans
New York State Maple Cream (optional)

Preheat oven to 400° F. Grease a 16 cavity standard muffin pan. Stir together all dry ingredients and set aside. In another bowl, cream butter. Add Maple Syrup, sour cream & egg. Stir in nuts. Add the dry ingredients & stir until blended. Spoon batter in pan about 2/3 full. Bake 15-17 minutes. Cool and remove from pan. Drizzle with Maple Cream if desired.

Yield: 16 Muffins

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