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.
Spinach and Liquid Ingredients
thawed and drained
unbleached or whole wheat pastry
Himalayan pink salt
chopped into small pieces
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.