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.
Servings
12Muffins
Servings
12Muffins
Ingredients
Spinach and Liquid Ingredients
  • 1/2 pound frozen spinachthawed and drained
  • 2large egg(s)
  • 1-1/3cups milk
  • 1/3cup Coconut Gheemelted
Dry Ingredients
  • 2cups all-purpose flourunbleached or whole wheat pastry
  • 1Tbsp raw sugaroptional
  • 2tsp baking powder
  • 3/4 tsp Himalayan pink salt
Additional Ingredients
  • 1/2 cup feta cheesecrumbles
  • 1/3 cup sundried tomatoeschopped into small pieces
  • 1/3 cup pumpkin seeds
Garnish
  • 1 Tbsp sesame seeds
Instructions
  1. 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.
  2. Using a sieve, press as much liquid as possible out of the spinach; transfer to a mixing bowl. Add remaining liquid ingredients.
  3. Separately combine the dry ingredients; Add to the liquid ingredients, stirring until just combined.
  4. Gently fold in the feta cheese, sundried tomatoes and pumpkin seeds.
  5. Scoop batter into the muffin liners. Sprinkle sesame seeds over the top of each muffin.
  6. Bake for 20-25 minutes or until done when tested with a toothpick.