On Wednesday, my sister-in-law (Heather), brother-in-law (Colin) and youngest niece (Emily) returned to Ontario after a really great week-long visit. It was great to see them and to have the six of us together for the first time under one roof.
Before leaving, they gave us a
hostess gift that included some maple syrup. Now anyone who knows my husband is aware of how much he loves maple syrup and he's a bit of a snob when it comes to cooking or baking with the liquid gold.
Heather noticed that we have a decent stash of maple syrup, but it's mainly because we can't get anything that's local and if we ever do run out of our Ontario staff, we'll have to resort to purchasing it from Costco or another major commercial retailer… Which just makes us shudder.
But we really do have a lot. We have medium grade and also what some would call “number three” (also known as dark maple syrup or grade B).
I decided to start looking up some baking recipes. I may look into other recipes, but for now, here are the details of a muffin recipe I followed this mornings.
Through the magic of Google, I found a recipe on Bakingbits.com. The site's author, Nicole, provides clear instructions and some additional suggestions.
The only changes to the recipe I made included using frozen ripe bananas (three cheers for clearing something out of the freezer!). I also sprinkled some turbinado sugar on top of the muffins before they went in the oven.
Once out of the oven, I let the muffins cool and then I drizzled some medium maple syrup over the top (just to add a little more maple flavour.
The verdict? Both Matt and I really enjoyed them! I'll likely make them again and will be pinning the recipe to my Pinterest board of things I've actually done.
What maple-tastic thing should I make next? Leave a comment with your suggestions!
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