Spinach and Feta Muffins with Butter Coffee

Name: Spinach and Feta Muffins with Butter Coffee
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes: 9 muffins
Ingredients: ½ teaspoon kosher salt; 1 teaspoon baking soda; 5 eggs; ¾ cup coconut butter, mixed well; 1 cup macadamia nuts, unsalted and roasted if desired; ½ tablespoon unsalted grass-fed butter; 1 tablespoon fresh lemon juice; Zest of ½ lemon; 1 cup frozen & chopped spinach, thawed; 1 cup feta cheese, crumbled; 3 tablespoons grated Parmesan cheese; 1 cup frozen & chopped spinach, thawed; ½ tablespoon organic virgin coconut oil; 1 cup of hot coffee

Preparation info

Makes:
9
muffins

Difficulty
Easy
Ready in
35 min

Appears in

Keto Meal Prep by FlavCity

By Bobby Parrish and Dessi Parrish

Published 2019

About

Dessi is kind of a genius when it comes to baking; for me, it’s my archenemy. You may notice this is the same batter used to make the fat bread and bagels, except this time it’s loaded with spinach and salty feta and served with the elixir from the gods known as butter coffee.

Ingredients

For the muffins

1 cup macadamia nuts, unsalted and roasted if desired
5 eggs
¾ cup

Gluten-free
Baking
Vegetarian
Bread

Method

Make the muffins: Preheat the oven to 350°F and make sure the oven rack is set in the middle. Add the macadamia nuts to a food processor or a powerful blender, and process for about 30 seconds until almost creamy. While the machine is running, add the eggs one at a time, making