These delicious cakes are perfect for a quick dessert, served warm with some maple whipped cream. Simply sweeten whipped cream with maple syrup to taste, then serve a dollop with each muffin. Some freshly grated nutmeg over top is a nice finishing touch!
Without a doubt, the finest muffin/butter tarts I've ever eaten. I replaced the 1/2 C. of regular flour with a 1/2 C. cake flour to give them some lightness, but other than that *****! Chef Marian Thompson - 30 Apr 2001 (Review from Allrecipes US | Canada)
I know I have written review for this recipe before, but since then I have made at least three more batches & I found that the longer you leave these in the oven, the more flavorful & less eggy they before (I left them in the oven for 30 min once by accident, & they actually turned out very well). Now I tend to bake them for at least 25 min instead of 15 to 17. - 22 Jun 2003 (Review from Allrecipes US | Canada)
These are super! They are very filling. I've lost count how many times I've made these. Thought it was time to review! I used a little over 3/4 cup sugar. I do bake them for at least 25 min at 350 degrees instead of 15 to 17 at 375 degrees and they have always turned out perfect. Great warm or cool! - 01 May 2004 (Review from Allrecipes US | Canada)