I found this maple butter recipe in the Williams-Sonoma Muffins cookbook published by Simon and Schuster. I have adapted it slightly to make it organic and synthetic-chemical free.
Here’s What You’ll Need:
- 1/2 cup [1 stick] organic pasture butter
- 3 Tbsp. organic pure maple syrup
Here’s How I do it:
- Cream together the butter and maple syrup in a small bowl until well combined.
- Store in the refrigerator, but bring back to room temperature before serving.