You see, we are maple farmers, my husband & I. We make syrup in late winter, early spring. This task of splitting wood to fuel our boiler, of tapping, collecting, boiling & bottling is so very much a part of our family. Maple syrup is surely a treat, but it is also a natural resource for us. A pure sugar that we have at the ready, at all times. After the spring rush of our regular & wholesale buyers, we almost always make sure we have enough to get us through the year.
Yet i still find myself buying white sugar. And every single time i ask myself why am i doing it?
In my mind, i have wanted to make the switch for awhile now. Over the past few years i have begun compiling recipes that use honey & syrup. I have thinned the 'usual' cookbooks and switched them out for new & refreshing recipes. To my great relief, some of my really well worn cookbooks from the early 19th century, already use syrup & honey, once again making me love them that much more.
I can see us using maple syrup and honey more than white sugar. However, i am by no means a purest, so i do realize that there will be the need, now & again, for some old fashioned chocolate chip cookies :)
My goal is to feed our family a balanced diet. One of mostly local & homegrown foods.
On that wonderfully warm Sunday morning, i started the switch.
Maple Banana Muffins
1 stick of butter
1 cup of maple syrup (i usually use grade A, dark amber or B for baking to enhance the maple flavor)
2 fresh eggs
3 mashed bananas
scant over 2 cups of flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking power
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Cream butter and syrup. Add eggs & bananas. Sift all dry ingredients into wet mixture. Bake at 350 degrees for 20 minutes.
Enjoy.










