Maple Corn Muffins\r\n2 cups flour\r\n1 cup yellow corn meal\r\n1 Tbsp. baking powder\r\n\u00be tsp. salt\r\n2 eggs\r\n\u00bc cup light brown sugar\r\n1 cup milk\r\n1\/3 cup maple syrup\r\n6 Tbsp. butter, melted\r\nMix flour, corn meal, baking powder and salt in a large bowl.\r\nWhisk eggs with brown sugar in another bowl.\r\nAdd egg mixture to dry ingredients and add 4 Tbsp. melted butter.\r\nGently fold ingredients together using a spatula, just until moist.\r\nPour batter into prepared muffin tins.\r\nBake 25 to 30 minutes at 350\u00ba.\r\nLet cool.\r\nBrush tops with melted butter.\r\nMaple Pecan Pie\r\n3 eggs\r\n1 cup maple syrup\r\n2\/3 cup sugar\r\n2\/3 cup melted butter\r\n1tsp. vanilla\r\n1 1\/3 cups pecan halves\r\nPastry for one crust pie.\r\nBeat eggs with a rotary beater or a fork until combined.\r\nStir in maple syrup, sugar, butter and vanilla.\r\nMix well.\r\nAdd pecans.\r\nPour into a 9-inch pie shell.\r\nCover the edge of the pie with foil to prevent burning.\r\nBake at 350\u00ba for 25 minutes.\r\nRemove foil and bake for another 20 to 25 minutes, or until a knife inserted in the center comes out clean.\r\nCool and chill before serving.