Preheat oven or toaster oven to 400°F (205°C).

Rinse the cremini mushrooms, dry them thoroughly using a salad spinner or paper towels, and dice into about 1/4-inch pieces.

Heat 2 tsp olive oil in a heavy frying pan or skillet over medium-high heat. Add the diced mushrooms and cook, stirring occasionally, about 5 minutes, until they begin to brown and their liquid has evaporated. Remove mushrooms from the pan and let cool slightly.

In a large bowl, combine 1/3 cup cottage cheese, 1/4 cup Parmesan cheese, 1/4 cup white whole wheat flour, 2/3 cup almond flour, 1 tsp baking powder, and 1 tsp Spike Seasoning. Add the 4 beaten eggs and 3 T water and stir with a large spoon until evenly mixed.

When the mushrooms have cooled slightly, gently fold them into the batter along with 1/2 cup crumbled feta and 2 T sliced green onions.

Prepare silicone muffin cups or a silicone muffin pan (spray with non-stick spray if desired). If using individual silicone cups, set them on a baking sheet for stability.

Divide the batter evenly among the muffin cups, filling each nearly full.

Bake for 25–30 minutes, or until the muffins are slightly browned and firm. If you prefer more browning, bake a few minutes longer.

Remove from the oven and let the muffins cool briefly in the pan before serving. Serve hot or at room temperature.

Store leftovers in the refrigerator and reheat in the microwave for no more than 1–2 minutes.