1. Preheat oven to 375 degrees and place muffin wrappers in the muffin cups.
   Whisk together flours, oatmeal, sugar, baking powder and cinnamon. Set aside.
2. In a separate bowl mix together the milk, egg, butter and Fuller’s Sugarhouse pure maple syrup.
   Pour the liquid mixture into the dry mixture and stir together.
3. Add in the diced apples and continue to stir. Once all combined, fill the muffin cups 2/3 full.
   Bake for 20-25 minutes and then let cool before eating.

Preheat oven to 375 degrees and grease a 12 cup muffin tin.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a different bowl, whisk together egg, Fuller’s Sugarhouse pure maple syrup, milk, and butter. Once mixed, slowly pour over dry ingredients, then fold in blueberries.

Stir all ingredients together just enough to evenly distribute blueberries.

Spoon batter into muffin tins – fill the cup up 2/3 of the way.

Bake for 20-25 minutes. Let cool in pan for 3-5 minutes before transferring to rack to cool completely.

1. Preheat oven to 325 degree F and grease and flour a loaf baking pan.
2. Heat milk and butter in small saucepan – just to melt butter, do not bring to a boil.
3. Once butter melts, stir in Fuller’s Sugarhouse pure maple syrup, then remove from heat.
4. In a medium bowl, combine flour, baking powder, and salt.
5. In a large bowl, pour half of the milk mixture. Quickly add eggs in and stir. Add remaining milk mixture and stir until completely combined.
6. Pour dry ingredients into wet ingredients and mix well. Stir in nuts if desired.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake for 1 hour, then let cool in pan for 15 minutes before serving.

1. Preheat oven to 400F and grease muffin tins.
2. Combine flour, sugar, baking powder, salt, and softened butter in a large bowl. Mix well.
3. Add in eggs, Fuller’s Sugarhouse pure maple syrup, and milk and stir until blended. Then, fold in the walnuts.
4. Fill muffin tins halfway with batter. Bake for 20 – 25 minutes.

1. In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle.
3. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Fuller’s Sugarhouse pure maple syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. .

1. In a large mixing bowl mash up bananas and add in all the wet ingredients and mix
2. Add dry ingredients into a sifter and sift into the wet ingredients and mix until combined
3. Preheat over to 375 degrees, Spray muffin tin with non stick baking spray and fill the cups with muffin batter. Spread nuts evenly over muffins.
4. Bake for 20 minutes, or until a tooth pick is inserted into middle of muffin and comes out clean.

1. Combine flour, cornmeal, baking powder, baking soda and salt; set aside in a mixing bowl combine butter, sugar and eggs; mix well
2. Add Fuller’s Sugarhouse pure maple syrup and buttermilk
3. Stir in dry ingredients just until moistened
4. Stir in pecans
5. Pour into a greased 8 ½ x 4 ½ x 2 ½ in loaf pan
6. Bake at 350 for 35-40 minutes or until bread tests done
7. Cool for 10 minutes in pan
8. Serve warm with syrup if desired or allow to cool