A very dear friend of Sarah’s often shows up during the sugar making season with food (thank you Leslie!). These muffins were a hit one morning while we were boiling sap.

Maple Drizzled Apple Muffins

1 1/3 cups all-purpose flour     1/2 cup milk
1 cup rolled oats (oatmeal)     1/3 cup butter, melted
1/2 cup sugar     1/4 cup maple syrup
1 Tbsp. baking powder     2 egg whites, slightly beaten
1 1/2 tsp. ground cinnamon     1 cup chopped apple

  • Preheat oven to 400ºF.
  • Line muffin cups with baking cups or spray with oil.
  • Combine the five dry ingredients in a large mixing bowl. Mix well.
  • Add milk, butter, maple syrup and egg whites, mixing just until moistened.
  • Gently stir in apples. Fill muffin cups almost full.
  • Bake for 18-20 minutes. Cool slightly.

Glaze: Blend together 3 Tbsp. icing sugar/confectioner’s sugar and 1 Tbsp. maple syrup until smooth. Drizzle over muffins.

Ricotta-Oat Bran Pancakes

1 cup whole wheat flour     2 eggs
¾ cup oat bran     1 cup light ricotta, drained
¼ cup brown sugar     1 cup milk
1 tsp. baking powder     1 tsp. vanilla
1 tsp. baking soda     5 tbsp. safflower oil
¼ tsp. salt      

Stir flour with oat bran, sugar, baking powder, baking soda and salt in large bowl until mixed. Whisk eggs in a medium bowl. Whisk into eggs, ricotta, milk, vanilla and 4 tbsp. oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.

Heat a large non-stick frying pan over medium. Lightly brush pan with remaining oil. When hot, scoop ¼ cup of batter into pan. Repeat until all batter has been cooked and you have a stack of pancakes! Approximately 3 pancakes can fit into pan and cook at the same time. Cook until bubbles form on the top; flip and cook until golden brown. Reduce heat if necessary. Serve with pure maple syrup or maple-blueberry sauce (see below).

Maple-Blueberry Sauce

  • 1 cup granulated maple sugar (or ½ cup maple sugar + ½ cup white sugar)
  • 2 tbsp. cornstarch
  • 1 cup water
  • 1 cup fresh or frozen blueberries
  • 1 tbsp. butter
In a medium saucepan, mix together the maple sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the blueberries; reduce heat and simmer for 10 minutes or until the blueberries burst. Stir in butter. Serve warm over pancakes, or waffles. For dessert, drizzle over vanilla ice cream.

Our long time employee, Lindsay Collis, whips up a batch of these 'quick and easy' tarts for her nephew each spring:

Maple Fudge Tarts

¼ cup butter     1 cup maple syrup
1/3 cup cornstarch     12 medium tart shells, baked
½ cup milk      

Melt butter and blend in cornstarch in a deep saucepan over medium low heat. Stir in maple syrup and milk; bring to a boil on medium high heat. Stir and cook until thick. Continue cooking 2 - 3 minutes, stirring constantly. Remove from heat and spoon into tart shells. Top with whipped cream if desired.

A very simple recipe to sweeten a very simple vegetable side dish:

Maple Glazed Carrots

  • 1 lb. carrots, cooked tender crisp
  • ¼ cup maple syrup
  • 1 Tbsp. frozen concentrate orange juice
Mix maple syrup and frozen concentrate orange juice in a small mixing bowl; pour over cooked carrots. Allow to simmer for 5 minutes. Sprinkle with ginger, if desired.

This is a favourite of Sarah's husband who takes them to work and shares with the other tradesmen on the job site - apparently they taste better than Timmy's muffins!

Rhubarb Maple Muffins

2 Tbsp maple syrup 1 cup diced rhubarb      Topping:
½ cup sour cream ½ cup brown sugar      2 Tbsp maple syrup
¼ cup vegetable oil ½ tsp baking soda      ¼ cup chopped nuts
1 large egg ¼ tsp salt      ½ tsp cinnamon
1 1/3 cup all purpose flour        2 tsp butter, melted

In small mixing bowl, blend maple syrup, sour cream, oil and egg. Set aside. In larger mixing bowl, stir together flour, rhubarb, sugar, baking soda and salt. Stir in sour cream mixture just until moistened. Drop by tablespoonful into 12 greased muffin cups. Topping: In small bowl, combine maple syrup, nuts, cinnamon and butter. Spoon a little topping on each muffin. Bake at 350 ºF for 25 to 30 minutes. Enjoy!

One of the simplest, yet most delicious salmon recipes we have ever tried! Serve to impress!

Cedar-Planked Salmon with Maple-Mustard Glaze

1-1/2 pound salmon fillet 1/2 tsp salt
1/4 cup Gibbons Maple Syrup! 1/4 tsp pepper
2 tbsp Mrs. McGarrigle's Canadian Maple Mustard (or any grainy mustard)

Soak one 12 x 7 inch untreated cedar plank in water for 30 minutes or for up to 24 hours. Place salmon on top. In small bowl, whisk together maple syrup, mustard, salt and pepper. Brush half over salmon. Place plank on grill over medium-high heat. Close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes.

Gibbons Family Farm
41 Leacock Road, RR 1
Frankville, Ontario
K0E 1H0

For more information:
Tel: 613-275-2893
Toll Free 1-877-440-7887

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