Variations:

1) I sometimes put in fresh grated zucchini or carrots for a savory muffin. When using those ingredients, I use about one cup of fresh grated vegetables and only two eggs and 1/2 cup oil for a more dietetic muffin. If the batter seems dry, add a little water until you get the right consistency.

2) I sometimes add a crumb topping. Three quarters of the way through the baking, when the top of the muffins are pretty much set with just a little jiggle , I pull the muffin tin out of the oven and add a mixture of 1/2 cup ground nuts, 1/2 cup potato starch, 1/2 cup oil (you might need more add one tablespoon at a time), 1/2 cup brown sugar, packed, and a pinch of cinnamon that has been crumbled between my fingers until the texture of large pebbles and then placed on top of the muffins. Bake for the remaining minutes and let cool completely.