Ingredients Suggestions:

The Flour: You are looking for 2 1/2 cups total, but this recipe does take well to alternative flours. Flours such as cocoa, almond flour, whole wheat, etc. a good ration would be 2 cups regular flour to 1/2 cup alternative flour. you can go as much as 1 cup alternative flour, just keep in mind these may lead to a crumbly muffin tht cant hold together if you go too high.

the leavening: best to stick with 2 tsp baking powder, baking soda doesnt give enough lift to this recipe and if you reduce the amount your muffin gets too dense. Any more and you affect the taste while also making it too puffy and doesnt hold together well.

The Additions: you can add up to 1 1/2 cups of additions to the dough. TRY NOT TO GO OVER THIS AS TOO MUCH AND YOUR BATTER WONT BAKE DUE TO BEING TOO HEAVY. ANYTHING BUT FRUITS THAT ARE TOO WET WILL WORK HERE SO MOST MELONS WOULD BE OUT. IF YOU ADD FRUITS MAKE SURE THEY ARE AT ROOM TEMPERATURE. ANY OTHER ADDITIONS WILL WORK HERE, NUTS, CANDY, SEEDS, JUST MAKE SURE TO CUT THEM DOWN INTO BITE SIZED PIECES BEFORE ADDING TO YOUR FLOUR.

THE SALT: JUST STICK WITH A HEAVY PINCH.

THE SPICE: ANY SPICE CAN BE USED, JUST KEEP IN MIND SOME ARE VERY POWERFUL AND YOU WONT NEED A LOT. THSI RECIPE DOES HAVE LESS SUGAR THAN SAY A CAKE SO i WOULDNT GO OVER 2 1/2 TSP OF SPICE.

THE FRUIT AND VEGGIES: YOU WILL NEED 1 1/2 CUPS OF MASHED FRUIT OR VEGGIES IN YOUR BATTER TO MAKE THESE MUFFINS. aLMOST ANY FRUIT WILL WORK AS IS SO LONG AS IT IS NOT TOO WATERY AND LACKING STRUCTURE SUCH AS MELONS. IF YOU WANT SOMETHING NEUTRAL SO YOUR MUFFIN DOESNT TASTE LIKE FRUIT JUST USE APPLESAUCE. SIMPLY MASH THE FRUIT UNTIL IT IS A PUREE. YOU CAN ALSO PUREE VEGGIES FOR THIS RECIPE, BUT IF IT IS ONE YOU WOULD NOT EAT RAW OR IS SIMPLY TOO DRY TO USE AS IS SIMPLY BOIL THEM IN WATER UNTIL FORK TENDER THEN LET COOL AND MASH OR PUREE THEM BEFORE USE.

THE FAT: ANY NEUTRAL TASTING OIL OR BUTTER WILL WORK FOR THSI RECIPE. ITS MOSTLY JUST THERE FOR FLAVOR AND TENDERNESS SO STICK WITH 1/2 CUP TOTAL. NO MORE NO LESS.

THE SUGAR: YOU CAN USE UP TO 1 1/4 A CUP OF SUGAR, BUT 2/3 CUP WILL USUALLY WORK UNLESS YOUR ADDING A FLOUR OR INGREDIENT THAT IS EARTHY OR BITTER IN WHICH CASE YOU WOULD WANT TO USE MORE. i WOULDNT ADD MORE THAN THIS THOUGH, REMEMBER YOUR MAKING MUFFINS NOT A CAKE. ANY SUGAR EXCEPT POWDERED SUGAR WILL WORK HERE IN ANY COMBINATION.

THE LIQUID: YOU CAN USE ANY LIQUID YOU CAN IMAGINE HERE JUST MAKE SURE IT IS AT ROOM TEMPERATURE. THE AMOUNT IS PRETTY STRICT THOUGH AS LESS AND YOU HAVE A DRY CRUMBLY BATTER, MORE AND IT WILL NEVER BAKE AS ITS TOO WET. JUST TSICK WITH 1/2 CUP TOTAL.

THE ZEST: ANY CITRUS ZEST WILL WORK, I WOULD STICK WITH A VOLUME CLOSE TO ONE ORANGE. ZESTS SHOULD ALWAYS GO IN WITH THE WET INGREDIENTS.

Topping SUGGESTIONS: YOU DO NOT HAVE TO USE THE TOPPING IF YOU CHOOSE NOT TO.

THE SUGAR: 2-3 TBSP TOTAL OF SUGAR WILL BE ENOUGH TO COVER ALL OF YOUR BATTER WHILE NOT SO MUCH THAT IT MAKE YOUR MUFFINS CRACK ON TOP AND NOT HOLD TOGETHER. ANY SUGAR CAN BE USED HERE EXCEPT POWDERED.

THE FLOUR: ANY FLOUR WILL WORK HERE AS IT IS MAINLY TO ADD TEXTURE. I WOULDNT DO MORE THAN 1 TBSP OR ELSE IT GETS GUMMY AND FLAVORLESS.