Good Morning Blueberry Muffin Recipe

Welcome back students and friends from the holidaze.

The bakery has been going through a few changes. Ben Semple, who has been an assistant baker for the last two years, will also be baking breads on Fridays. Welcome Ben to the baking team!!

There are also a few changes going on in the bread schedule. Since the Cracked Wheat has been selling out on Mondays, we will be making it also on Thursdays. The Buttermilk Bran has not been selling as well on Thursdays and will only be made every few Thursdays from now on. We have a new bread that will be made on Wednesdays which is Cranberry Sourdough. Samples will be out in the case for all to tempt their taste buds.

The time has come for me to start going through all the bread ingredients and checking the prices of ingredients that go into each of the breads. This is a thorough and lengthy process that will result in the possibility, or even probability, of bread prices going up.

Do not be alarmed, Co-opians! It has been a substantial time since this has been done in the bakery and will be a reasonable task. I have also been checking the competitive prices as this helps me to see how we are priced. The result will be a price that is reflective of the quality of our ingredients and the mission statement of the Co-op.

Here is a new muffin recipe to try out:

Good Morning Blueberry Muffins

4 cups whole wheat pastry flour
2 T. baking powder
1/2 t. sea salt
1/2 cup canola oil
1/2 cup maple syrup
2 cups apple or other fruit juice
2 t. vanilla
1/2 cup blueberries or fruit of your choice

Add any spices you might want. Mix all the ingredients together thoroughly. Scoop out into well-greased muffin tins. Bake at 300 degrees for 20 to 30 minutes. Let cool and enjoy with your friends.

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