It’s time to give you a taste of all the amazing things that we have in the studio! Every 
For the next few weeks, we will be highlighting our studio features before our big Open House on October 24, 25th, 26th. That way, when you return home from a class at the food studio and want to learn more about our kitchen features this Food Studio Blog Series is your resource!
Today we are talking about Monty our Fridge, but stay tuned for our…
Pull Out Pantry
Cafe Style & Family Style Dining
Induction Burners
Urban Cultivator
Dehydrator Setting Ovens & Dehydrator
Mobile Islands
Cookware
Art Deco Wall…
Meet Monty
Here at the Studio, we are big fans of our double door refrigerator. His name is Monty. He is made of stainless steel, has LED lighting and is beyond sophisticated with glass shelves that make everything glow. *A Green Glow.
But don’t just judge Monty for his looks, he is also very practical with his temperature control, multi-layered pull out freezer, removable shelves and lots of storage.
Monty does have standards though. He only lets in top quality, fully nourished foods to his gourmet gatherings.
Banana Blueberry Muffins
- Yield: 12 Servings
![Banana Blueberry Spelt Muffins 9]()
- Prep: 10 mins
- Cook: 40 mins
- Ready In: 50 mins
Using spelt flour instead of whole-wheat flour gives these muffins a bit more depth in flavour and loads them with fiber and protein. Also, adding ripe bananas gives this bread natural sweetness and makes it moist, tender and delicious!
Ingredients
Instructions
1. Preheat oven to 350F. Use a large bowl for the dry ingredients. Then mix wet ingredients into dry and fold slowly, mixing until there are no lumps remaining. Stir in blueberries or chocolate chips.
2. Drop by spoonfuls into an oiled muffin tray or pour batter into a loaf pan.
3. Bake for 20 minutes if making muffins, or 30-40 minutes if making a loaf.
