Method

• Preheat the oven to 180˚C.
• Cut the butternut into bite-sized chunks.
• Toss the butternut with olive oil, chilli flakes and garlic, season to taste and
• roast for 25 minutes. Remove and set
• aside to cool.
• Whisk the eggs and milk together before mixing with the butternut and feta.
• Sift in the flour and baking powder and fold the mixture together. Don’t over-mix the dough, or you’ll end up with dense, heavy muffins.
• Grease a muffin pan and spoon the mixture into the cups. Bake for 20 minutes until a skewer inserted comes out clean.
• Serve the muffins warm with lots of butter, sundried tomato pesto and fresh basil leaves.

Tip: The butternut can be substituted with roasted red peppers, you can add a handful of chopped parsley or baby spinach, or swap the feta for cheddar or goat’s cheese.

Recipe by Hannah Lewry. First published in City Press.