Put a lid on it
BUTTERNUT-AND-CHEESE MUFFINS
R11 PER SERVING
Preheat the oven to 180°C. Grate 600 g raw butternut into a bowl, then add 4 sliced spring onions, 6 free-range eggs, 3 T cottage cheese, 250 g self-raising flour, 150 g grated mature Cheddar or Gruberg and season to taste. Fold together and spoon into a muffin tin lined with baking paper. Top with more grated cheese and butternut and a sprinkling of pumpkin seeds. Bake for
