Whole Wheat Muffins

As fall settles in, the bakery is growing and becoming busier. We have a few new additions to our staff: Joseph Erhard-Hudson is working the baker assist shift on Saturdays and Sundays; Kurt Queller is working the baker assist shift on Mondays, Wednesdays, and Fridays; while Doug Finkelnburg is our new baker for Fridays, Saturdays, and Sundays. Welcome to the crew!

Another new face in the bakery is that of our new stainless steel mixing bowl. You can literally see your face in it!

The bakery bread schedule has also been shifted back a few hours, enabling the baker to be available during store hours. All breakfast items will still be hot on the shelves at 8:00 every morning. Fresh baked breads will now be available starting at 9:00 a.m. and will be out of the ovens by noon. We are also still taking special orders for breads currently made in the bakery, however, we can not take any orders for Saturdays due to the larger batches of breads being made that day.

Here’s another wonderful muffin recipe to make or add to your collection:

4 cups whole wheat bran
4 cups whole wheat flour
4 tbsp. baking powder
4 cups mashed bananas
2 cups canola oil or margarine (Spectrum spread can be used)
1 cup honey or molasses (or other sweetener)
2 cups raisins

Mix all dry ingredients together. Mix all wet ingredients in a separate bowl. Add dry ingredients to the wet ingredients. Stir in raisins. Bake at 325 for 20-30 minutes, rotating halfway through. Muffins are done when a knife inserted in the muffin comes out clean. Enjoy!

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