If you are following the #ngcookalong, here is your next recipe from Amelia Freer – delicious savoury muffins!
The combination of the tangy feta with the sweetness of the balsamic onions and roasted squash is delicious. If you prefer, you can use any mix of cheese and roasted vegetables that you like. If you don’t have mixed dried herbs try oregano or thyme which would work just as well.
Tip: These freeze brilliantly, so are a great option for batch cooking.
1 small butternut squash, peeled and diced
2 tbsp olive oil, divided
Salt and pepper
1 red onion, thinly sliced
1 tbsp balsamic vinegar
100g feta, crumbled
1 tbsp mixed dried herbs
Olive oil for greasing
STEP BY STEP
Preheat the oven to 180ºC and grease a non stick muffin tray with olive oil.
Tip the butternut squash onto a baking tray and toss in 1 tbsp oil along with a pinch of salt and pepper. Roast for 25-30 minutes or until soft and starting to colour on the edges.
Heat the remaining tablespoon of oil in a frying pan over a medium heat then add the sliced onion. Cook for 2-3 minutes, just until they are starting to soften.
Pour in the balsamic vinegar, continue to cook until the vinegar has reduced and the onions are sticky then remove from the heat.
Whisk the eggs together with dried herbs and a generous pinch of salt and pepper.
Divide the squash, onions and feta between the holes in the muffin tray then pour in the egg to just below the top of the tray.
Bake for 20 minutes or until puffed up and golden. Allow to cool in the tin for a few minutes before trying to remove them.
Tips: If you don’t have a non stick muffin tray these work really well in silicone muffin cases. No need to grease them, just add your mixture and they will pop right out once cooked.
These can be stored in the fridge in an air tight container for up to 5 days. To reheat simply pop them in the microwave for 1 minute.
Visit ameliafreer.com for more wonderful recipes and inspiration for home, health and garden.