Whenever I am at a loss for what to cook, I pull up 101cookbooks, and start perusing. Sometimes, I’m inspired by an ingredient, other times a picture, or a flavor, or a technique. But most of all, I’m just inspired. Heidi’s site is friendly, modern, and straightforward, and she imparts a modern culinary wisdom and ingredient worldliness that, for me, feels like it should almost be a well kept secret.
On a particularly rainy winter’s evening, I realized I had forgotten to pick up a loaf of bread to go with the soup bubbling away on the stove. Per usual, I pulled up Heidi’s site and found a little gem of a recipe for these muffins. I tweaked it a bit to suit our tastes, and what I had on hand, but fully credit the salvaging of dinner to Heidi.
I love to use spelt flour in baked goods and so have used it here for the entire quantity of flour. I do add a little extra splash of milk if it seems that the batter is dry. You could use any combination of flours you like (Heidi leaves this up to her readers as well,) keeping in mind that whole grain flours (like spelt) may require more liquid.