Any avid jam maker can tell you it is all too easy to overstock the larder. I try to keep mine in manageable supply which explains why I am down to my last jar of apple butter. That beloved batch was made with lots of apple cider vinegar. At first, the apple butter tasted too sharp to my liking. But a few months in, the flavour mellowed and I grew to really like it. I wanted to use it for something special.
It is now maple season in eastern Canada and saps are flowing. Maple baked goods are everywhere I look. Last weekend I stopped at Cora’s for brunch. On my way out, I picked up a recipe card that caught my attention. It was a recipe for Apple and Maple Muffins, “the ideal lunchbox recipe”. I generally don’t get distracted by randomly distributed recipes but something about the ingredients spoke to me. Three things were aplenty: diced apples, maple syrup, oats. The recipe actually sounds healthy!