Maple-Glazed Cornish Hens

Yesterday I made a recipe for Maple-Glazed Cornish Hens. I am not sure what magazine I cut it out from and couldn't find the exact recipe online. Basically you split the cornish hens and removed the backbone, brushed with a mixture of butter, mapple syrup, Dijon mustard, thyme, salt and pepper and baked until done. These really didn't have much flavor and I wouldn't make them again. My favorite cornish hen recipe is still Orange-Glazed Cornish Hens.