High, crusty, popover-like muffins that are elevated to the sublime by being drenched in maple syrup. Serve while still warm.
1 cup milk
1 scant cup flour
1 tablespoon melted shortening, or oil
1/2 teaspoon salt
1 cup maple syrup
1 teaspoon butter
Combine first 4 ingredients and beat at high speed for 1 minute. Add eggs, one at a time, beating vigorously after each addition. Fill greased custard cups two-thirds full and bake at 425 degrees F for 30 minutes. Remove from oven and drench with maple syrup as follows: boil syrup gently with butter for 5 minutes. (Watch pot to be sure syrup doesn't boil over.) Cool while muffins bake and pour over tops when removed from oven. For mote saturation, pierce the muffins before pouring on the syrup.
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