Butternut, Chilli and Cheese Muffins

8 People
50 min.
easy

Knorr Chakalaka Soup adds vibrant local flavours to our easy, cheesy butternut muffins, with garlic, thyme and onions creating deliciously savoury notes. Make a double batch of muffins so you have extra for lunchboxes – you can leave out the chilli flakes if you’re making them for tender little taste buds.

Ingredients

350 g butternut squash, cubed
30 ml olive oil
Robertsons atlantic sea salt, to season
Robertsons ground black peppercorns, to taste
1 onion, finely chopped
2 cloves garlic, finely chopped
10 ml chilli flakes
3 sprigs thyme, leaves picked
2 eggs
180 ml milk
50 g packet Knorr chakalaka soup mix
500 ml flour
15 ml baking powder
100 g grated mature cheddar cheese

Cooking Method

Preheat the oven to 180C.
Line a tray with baking paper. Toss the butternut with 15ml olive oil and a pinch of Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper, and lay it on the tray. Roast in the oven until golden and cooked through, approximately 30 minutes. Put aside to cool.
Meanwhile, heat another 15ml olive oil in a pan over a medium heat and add the onion, garlic, chilli and thyme leaves. Cook until softened, approximately 10 minutes.
In one bowl, whisk the eggs and milk. In a separate bowl, combine the Knorr Chakalaka Soup, sifted flour and baking powder. Add the dry mix to the wet and stir to combine.
Lastly, gently fold in the onion mix, butternut pieces and cheese.
Split the muffin mix into a greased muffin pan and bake in the oven for 20 minutes, until cooked through.
Serve with extra cheese and butter on the side.