Butternut, chilli and feta muffins

The crowd-pleasing combo of butternut and feta is livened up with a hit of chilli in these savoury muffins. Serve them warm with lots of butter, pesto and fresh basil.

Serves: 8-10


350g butternut
1 tbsp olive oil
1 tsp chilli flakes
2 crushed cloves garlic
Ground pepper
2 free-range eggs
¾ cup milk
2 crumbled rounds of feta
2 cups flour
3 tsp baking powder
Fresh basil
Sundried tomato pesto


  • 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.

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