Roast Butternut and Feta Muffins

CHEF’S TIP: Always fill the extra 2 muffin cups with a little cold water instead of baking them empty, so that all the muffin cups bake equally. The muffins can be made ahead and reheated in a 160°C oven just before serving.

Makes 10 muffins


  • 500g (1 lb) butternut
  • 15ml (1 T) olive oil
  • coarse salt
  • black pepper
  • 6 eggs
  • 250ml (1 cup) milk or cream
  • 80ml (1/3 cup) Parmesan, freshly grated
  • 3 rounds feta, crumbled


  1. Preheat oven to 180°C. Pre-spray muffin tin.
  2. Cut the butternut into very small cubes. Season with salt and pepper. Roast on a lined baking tray, drizzled with some olive oil, for about 15 minutes or until golden.
  3. Beat the eggs, cream, Parmesan, salt and pepper in a large bowl. Pour this mixture into 10 lightly greased muffin tins. Drop in the butternut cubes and the feta. Bake for about 15-20 minutes or until the filling is set and the tops are golden.
  4. Remove from oven and serve.

© sharon glass 2012  |  For more recipes: