Jasmine was a young woman of Puerto Rican descent who often came to the bakery with her young infant daughter in tow. Jasmine was her name on the streets. The father of the child who she lived with had a violent temper and she often would come seeking refuge in the bakery. Eventually he found out where she would flee and he would come down in the evening on a rampage, pounding on the plate-glass storefront windows so hard I thought they would break. She would reluctantly leave us, so he did not begin destroying the bakery and punching us. Despite these rocky moments, we offered her as much support and friendship as we could, and she became a part of this family of people.
2-1/4 cups whole wheat flour 1/4 cup olive oil
1-1/2 teaspoons baking soda 1/4 cup canola oil
3/4 teaspoon salt 1 cup plain low-fat yogurt
1-1/3 tablespoons dried dill weed 1/3 cup water
3/4 cup finely chopped onion
2 eggs, beaten
- Mix the flour, soda, salt, and dill weed in a bowl.
- In a separate large bowl, mix the olive oil, canola oil, yogurt, water, onion, and beaten eggs.
- Pre-heat the oven to 400o Oil 12 muffin cups.
- Gradually add the dry ingredients to the wet ingredients and stir so that the dry ingredients are moistened and the batter is homogeneous. Spoon the batter into the muffin cups.
- Bake for 27 minutes until the muffins are firm and an inserted toothpick comes out clean. Remove pan from the oven and take the muffins out of the cups to cool on a wire rack.
For cheese muffins add 1-1/4 cups grated sharp cheddar cheese to the wet ingredients. Be sure to oil the muffin cups well, as the cheese tends to stick, and allow the muffins to cool in the pan after baking for the cheese to set.