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Mostly Muffins by Barbara Albright and Leslie Weiner

Maple Walnut Mini Loaves

Description Recipe

Yield: 4 loaves

1
cup all-purpose flour (the original calls for 2 cups AP and no whole wheat)
1
cup whole wheat flour
2
T dark-brown sugar
1 ½
tsp baking powder
½
tsp baking soda
½
tsp salt
1
cup toasted chopped walnuts
½
cup buttermilk
½
cup pure maple syrup
⅓
cup sweet butter or margarine, melted and cooled
1
egg, lightly beaten
½
tsp vanilla
optional- ½ tsp maple extract

Preheat oven to 400 degrees F. Grease 4 mini-loaf pans.

In a large bowl, stir together flours, brown sugar, baking powder, baking soda, and salt; stir nuts into dry ingredients to coat. In another bowl, stir together buttermilk, syrup, butter, egg, vanilla, and maple extract if you're using it, until blended. Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.

Spoon batter evenly into the 4 pans, and spread the batter so it reaches all the corners of the pan. Bake for 15–20 minutes, until a toothpick inserted in the middle comes out clean.

Remove pan from the oven and place on a cooling rack. Cool 3 or 4 minutes before removing the loaves from the pans. Wait until the loaves are completely cool before storing in an airtight container.

These freeze very well, and are best eaten, warm, the day they are made.