Grind and add to the mix:
1 cup flax seeds (Grind them after you measure. Also make sure they are well ground as this gives the muffins better texture.)
1/2 cup ground walnuts or hazel nuts or almonds
3/4 cup protein powder (I use Metagenics BioPure Whey Protein powder but you can use any)
2/3 cup brown sugar - more or less depending on how sweet you like it; none, if you want a sugar free treat; or use date sugar, molasses, honey or maple syrup
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
zest of one orange
Mix the dry ingredients together, then add:
2 tablespoon butter
2/3 cup (mounded) cottage cheese (or ricotta, though I always use cottage cheese) or water buffalo yogurt if dairy sensitive (order at New Seasons) or tofu
2 eggs (or duck eggs)
2 teaspoon vanilla
2/3 cup currants
2/3 cup grated zucchini
Mix well. Bake at 350 degrees for 25 minutes.
PUMPKIN MUFFINS: use 1 can of pumpkin instead of zucchini. I sometimes use canned pumpkin pie but since it has more spices and sweetener, I omit the brown sugar.
BANANA MUFFINS: 3 bananas instead of zucchini.
CARROT MUFFINS: use grated carrot instead of zucchini. Serve with cream cheese.