4 ounces dry curd cottage cheese
4 ounces water
Three eggs
Three scoops unflavored whey protein
1 tablespoon plain psyllium husk powder
3/4 teaspoon guar gum
1 teaspoon baking powder (not soda)
Sweetener to taste
2 teaspoons almond extract
1 teaspoon butter extract
1 teaspoon vanilla extract
2 teaspoons poppy seeds

Preheat oven to 325-degrees. Place a pan of water on the bottom oven shelf; without the pan of water, instead of a light and slightly crispy top, the top of the muffin will form a hard, airtight shell that will pull away from the rest of the muffin and the texture will suffer.

Put dry curd cottage cheese, water, and eggs into blender and blend until curds have disappeared. Add whey protein. While blender is running, slowly sprinkle in psyllium and guar gum (don't add them before the protein powder); add baking powder, sweetener, and extracts until everything suits your particular taste buds (with the proviso that the baked muffins will taste less sweet and less strong than the batter). Add poppy seeds to blender last.

Fill muffin pans halfway with batter; there'll be enough for a dozen medium-sized muffins. Bake for 18 minutes at 325-degrees, then turn off oven and leave oven door partway open for a few minutes. Don't worry if you spill some of the batter on the muffin pan next to the cups; small drips of the batter will turn into very light and crispy cookies (doesn't work for cookie-size drops; just for little bitty ones).

Store leftover muffins in an airtight container to prevent drying and reheat in covered container if possible.

Substitute apple extract with a bit of cinnamon and nutmeg for the almond extract and poppy seeds as above, but try caramel and hazelnut extracts instead of poppy seeds, use freshly ground nutmeg, sprinkle slivered almonds, chopped walnuts, or other interesting crunchy things on top of the muffins before you put them in the oven.

Recipe makes 12 muffins.