Not following recipes is the reason I never baked much in the first place. I'm one of those cooks who puts in "about this much" of any given ingredient, and knows that it's ready when it for heaven's sake looks ready.
Pulled out my favorite 1943 Woman's Home Companion Cook Book, and didn't really think the muffins looked that interesting, plus I had some cream cheese, orange zest and maple syrup, so what the hell. Call them
Stone soup muffins
1 cup whole wheat flour
1 cup cake flour
1 T baking powder
3/4 teaspoon finely ground sea salt
2 T dried orange zest
3 T cream cheese
2 T butter
1/3 cup maple syrup
1 egg
±1/2 cup milk (enough to bring liquid ingredients up to 1 1/2 cups)
1/2 to 3/4 cup raisins, plumped
Heat oven to 400F/200C
Sift together the dry ingredients. In a separate container (I use a 2 cup pyrex measuring cup), melt the butter and cream cheese (less than 1 minute in the microwave on default setting). Add the maple syrup and whisk smooth. Allow to cool slightly, then beat in the egg. Add enough milk to increase liquid to 1 1/2 cups total. Mix into the dry ingredients. Do no beat. Plump the raisins by heating them in enough water to just cover, again, a minute or two in the microwave. Drain and mix into the batter.
Fill greased muffin pan 2/3 full and bake 20 to 25 minutes. Made 11 muffins.
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