James was a young man who began hanging out at the bakery, but soon began volunteering to help when he saw we were in a pinch for workers. He was a man of imposing size and strength, well over six feet tall with a husky, muscular frame. To add to this vision of his size he had a large bush of hair growing out six inches on the top of his head and a large bushy beard to match. Walking down the street, I am sure many were wary of him. Yet, despite his size, he was gentle, soft-spoken, and reflective in his demeanor, and because of his friendliness and wit everyone liked him. James seemed to have a lot of free time in the day and I never knew his profession, and I didn’t ask.
2-1/3 cups whole wheat flour 1/2 cup honey
1-3/4 teaspoons baking soda 1/3 cup oil
1/2 teaspoon salt 1 cup plain low-fat yogurt
2 teaspoons cinnamon 1/4 cup apple juice or water
½ teaspoon nutmeg 1 large egg, beaten
1/3 cup raisins 1-1/3 cups chopped apples
- In a large bowl mix the flour, soda, salt, cinnamon and nutmeg.
- In a separate bowl mix the honey, oil, yogurt, apple juice and beaten egg.
- Pre-heat the oven to 400o Lightly oil 12 muffin cups. Add the wet ingredients to the dry ingredients and mix so the dry ingredients are moistened and the batter is homogenous.
- Mix in the raisins and chopped apples. Spoon the batter into the muffin cups so they are 3/4 full.
- Bake in the oven for 25 minutes until the muffins are firm and an inserted toothpick comes out clean. Remove from the oven and take the muffins out of the pan to cool on a wire rack.