| 1 | Beat ?cup butter in small bowl until fluffy. |
| 2 | Gradually add ?cup maple syrup and beat until well blended. |
| 3 | (maple butter can be prepared 2 days ahead. |
| 4 | Cover and refrigerate. |
| 5 | Bring to room temperature before using). |
| 6 | preheat oven to 375 deg f. |
| 7 | Line twelve ?cup muffin cups with muffin papers. |
| 8 | Combine walnuts and 3 tablespoons maple syrup in small bowl; set aside. |
| 9 | sift flour, sugar, baking powder, baking soda and salt into medium bowl. |
| 10 | Mix in cornmeal. |
| 11 | In separate bowl beat buttermilk, eggs, melted butter and remaining ?cup maple syrup to blend. |
| 12 | Add egg mixture to dry ingredients, stirring just to combine. |
| 13 | Do not overmix. |
| 14 | divide batter among prepared cups. |
| 15 | Spoon some maple-walnut topping over each muffin, dividing evenly. |
| 16 | Bake until tester inserted into centres of muffins comes out clean, about 20 minutes. |
| 17 | Remove muffins from pan and cool 15 minutes. |
| 18 | Serve warm with maple butter. |
