Fennel and Leek Cupcake

                                                                                                                           

2          tablespoons coconut oil
1          tablespoon raw or organic butter

1          medium onion chopped

3-4       cloves of garlic chopped
1           teaspoon caraway seeds

1           fennel bulb, finely diced

1           stalk leek, finely diced 

1           inch of fresh ginger finely
             diced
4           tablespoons fresh dill
or 1       tablespoon dry dill

1           tablespoon of a mixture of fresh  

             rosemary, thyme, and sage finely
             chopped

sea salt and black pepper to taste

1/2        teaspoon turmeric

1/2        teaspoons paprika

1/2        teaspoon cayenne pepper

3           organic free-range eggs 
1/2        cup garbanzo bean flour

1/3-1/2 cup feta cheese, crumbled 

3           tablespoons organic ricotta
             cheese
pinch of saffron powder (optional)

• preheat the oven to 350.

• Heat coconut oil and butter in a meduim frying pan.  Stir in onions and saute for 3-5 minutes or until golden. Add garlic and stir for another minute.

• Add caraway seeds and toast for 20 seconds. Gradually mix in leeks and fennel. Stir in ginger, herbs and spices (except saffron) and saute until vegetables are soft. (another 10-15 minutes). 

• Remove from the heat and let stand for 5 minutes.

• Beat eggs. 

• Add flour , eggs, saffron (optional) and cheeses to the vegetables. Mix until the batter is uniform. 

• Pour the batter into muffin pan and bake for 30 minutes.