Name: Spinach, Feta and Sundried-Tomato Muffins
Yield: 12 Muffins
Ingredients: 1/2 pound frozen spinach (thawed and drained); 2 large egg(s); 1-1/3 cups milk; 1/3 cup Coconut Ghee (melted); 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; 1/2 cup feta cheese (crumbles); 1/3 cup sundried tomatoes (chopped into small pieces ); 1/3 cup pumpkin seeds; 1 Tbsp sesame seeds

Spinach, Feta and Sundried-Tomato Muffins

These colorful, nutritious muffins make a great addition to eggs, legumes, soups, stews and dal. Slice and spread with original ghee, cultured ghee or garlic ghee for a delicious treat.

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Course

Side dish, Vegetarian

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