Maple-Nutmeg-Cinnamon Butter


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Why I Love This Recipe

Recipe courtesy of 'Stonewall Kitchen Favorites'

This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.

Spread on pancakes, waffles, muffins, toast, scones, squash, cooked carrots or beans, cooked salmon or fish fillets, pork chops, or pork tenderloin.


Ingredients You'll Need

1/4 cup (1/2 stick) butter, softened
2 tablespoons pure maple syrup
1/8 teaspoon nutmeg
1/8 teaspoon ground cinnamon


Directions

Using a fork, mix ingredients in a small bowl.


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