Monday, June 11, 2012

Mason Jar Salad: Day 1 (And Banana Muffins)

Today's jar salad was fantastic! (It was also the talk of the staff room for both Hubby and I.)  I managed to leave enough room for a good shake an successfully mixed it all up! The lemon vinaigrette was perfect.  The beets managed to colour everything a nice shade of purple too! Of course today was day one. Hubby has a couple more salads in the fridge for his week but I am leaving for 2 days of camp with the grade 8s tomorrow so I didn't make more. I am however tempted to make a couple to take and store in the camp fridge. (I'm not sure if I can handle mass produced camp Cesar salad...)


In keeping with my experimenting theme, I decided to make some banana muffins to take with me to camp. That wasn't the experiment. The experiment was switching out the white sugar for maple syrup! I researched a bit online and decided to use 1 cup of maple syrup in exchange for 1 1/4 cups white sugar. I also added an extra 1/4 tsp baking soda and another 1/3 cup flour. Oh, I also only used 2 tbsp of canola oil instead of 1/3 of a cup and I have a sneaky suspicion that I may be able to omit the oil altogether!

Here's the recipe....and FYI, I'm not sure these guys will actually make it out of the house and to camp...they are just that tasty!


Maple Syrup Banana Muffins - printable recipe here

2 Tbsp canola oil
1 cup maple syrup
2 eggs
5 over ripe bananas
2 1/3 cups flour
2 1/4 tsp baking soda
1 tsp salt (or less if you prefer)
1 cup chocolate chips

Pre heat oven to 325

Whisk together the oil, maple syrup, and the eggs until the eggs are thoroughly mixed in.
Mash the bananas, add them to the liquids and mix it all up.
Add on top, but don't mix yet the flour, baking soda, and salt. Use a fork to quickly stir the dry ingredients before mixing them into the wet....this just saves dirtying another bowl!
Mix the dry and wet ingredients together until almost combined, add the chocolate chips and finish stirring until just combined.

Scoop into lined muffin tins (This made 24 muffins) and bake for 20 to 25 minutes...these ones took 25 minutes but always check at the earliest time.

Try to allow these little gems to cool first but try one if you must. (Remember, they are tasty warm but the flavours will have time to meld and these will taste even better the next day!)

Not too shabby!

Wish me luck at camp!

Until next time, stay warm and eat well!

4 comments:

  1. Glad Day 1 of the salad worked out so well! Those muffins look great. I wonder if I could use honey to make them...Hmm?!?

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    1. I bet you could. I used this site to help me out: http://www.maplesyrupworld.com/pages/Replace-Sugar-with-Maple-Syrup-in-Your-Cooking.html

      Here's one with some honey tips: http://www.benefits-of-honey.com/cooking-with-honey.html

      Let me know if you try the honey!

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  2. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

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  3. Preparing salad in a jar is a brilliant idea!
    And those muffins with maple syrup look scrumptious!

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