By Shar-on on February 24, 2004
"I found this recipe in the local paper, who's source was "The Great Cdn. Muffin Bake-Off, Chatelaine, April 1966." I tried it and was pleased."
Serving Size: 1 (87 g)
Servings Per Recipe: 12
"I was just about to post this very recipe. Good thing I looked ;) This muffin is so tasty. I usually omit the maple syrup topping, but seeing CountryLady's suggestion of piercing the muffins first, well....I've just got to try that."
"This is a very easy recipe; the end result is a rather dense muffin with a definite butter tart flavour - even without the rum flavouring! I used brown sugar, pierced the tops numerous times with a toothpick to allow the maple syrup to soak in and skipped the yucky walnuts. Thanx Shar-on!"
"This is easily my favourite muffin recipe - hands down. It's easy to make, very moist, packed with lots of texture and flavour in each bite and I often get requests for the recipe. These muffins are also good several days later (if you can keep them around that long). :)"
"These are excellent muffins. I have this same recipe (the only difference being that I use brown sugar) and make it often. These muffins are moist and delicious."