FOR GOOD TIMES - Muffins Recipe

Friday, August 29, 2014

roast butternut and feta muffins

This week's feature Friday is in prep. for Spring - now only a few days away. Taken from the Early Bird - Chapter 3 of our book For Good Times; Taryne shares a quick and easy way to “upgrade” your favourite pre-mix. Play around with different variations such as sun dried tomato and olives, bacon, sage and blue cheese; all would be delicious for a Spring breakfast or brunch. 

½  packet savoury scone mix (Taryne used Golden Cloud)
150g roasted butternut, seasoned with salt and freshly ground pepper
1 tspn mixed dried herbs
100g feta cheese, crumbled

Makes 6.
Grease ceramic muffin cups or use disposable muffin holders.
Preheat oven to 180oC. 
Mix savoury scone mixture according to instructions on the packet.
Stir in the remaining ingredients and spoon into muffin cups or holders. 
Bake in preheated oven for 20 -25 or until golden, well risen and a skewer inserted comes out clean.
Serve immediately.


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