I was going to post the same recipe that Monet did, but now that we know you are using it for muffins, (assuming you don't want to make the big batch of homemade corn syrup) I would think honey would be the best substitute. Maple syrup would probably be my second choice (but that would add a different flavor to the finished product). Although I must admit, I have no idea what lekvar is, so maybe that would be better than either the honey or maple syrup.

I've never seen a muffin recipe that used corn syrup. Usually it is used to add a nice glossy sheen to the finished product (and maybe that's why it's used here) or to keep sugar crystals from forming (like in candy). Would you mind sharing the recipe? I've got a bunch of pie pumpkins to use up and we can only eat so many pies!

__________________
Linda