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Maple Butter

1 c Butter, unsalted, softened (250 ml)
1 ts Lemon rind, grated (5 ml)
1/2 ts Nutmeg (2 ml)
2/3 c Pure maple syrup (150 ml)
Makes 2 cups.

In bowl, combine butter, lemon rind and nutmeg; beat until light and fluffy. Add syrup, 1/3 cup (75ml) at a time, beating well after each addition. Spoon into small crocks or jars. Cover with lids or plastic wrap; refrigerate. Can be refrigerated for up to 3 weeks.

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