Rate this recipe!
| Servings |
Muffins
|
Ingredients
Spinach and Liquid Ingredients
- 1/2 pound frozen spinach thawed and drained
- 2 large egg(s)
- 1-1/3 cups milk
- 1/3 cup Coconut Ghee melted
Dry Ingredients
- 2 cups all-purpose flour unbleached or whole wheat pastry
- 1 Tbsp raw sugar optional
- 2 tsp baking powder
- 3/4 tsp Himalayan pink salt
Additional Ingredients
- 1/2 cup feta cheese crumbles
- 1/3 cup sundried tomatoes chopped into small pieces
- 1/3 cup pumpkin seeds
Garnish
- 1 Tbsp sesame seeds
Ingredients
Spinach and Liquid Ingredients
Dry Ingredients
Additional Ingredients
Garnish
|
Rate this recipe!
|
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Lightly spray the inside of the liners with good quality cooking spray.
- Using a sieve, press as much liquid as possible out of the spinach; transfer to a mixing bowl. Add remaining liquid ingredients.
- Separately combine the dry ingredients; Add to the liquid ingredients, stirring until just combined.
- Gently fold in the feta cheese, sundried tomatoes and pumpkin seeds.
- Scoop batter into the muffin liners. Sprinkle sesame seeds over the top of each muffin.
- Bake for 20-25 minutes or until done when tested with a toothpick.