200°C · 13-15 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdBroccoli Muffin
This broccoli muffin is kid-friendly: I steam the broccoli, finely chop it, and mix it with high-quality cheddar cheese, egg, and a little flour. I then bake the muffins in the oven until golden brown. I also bake the skin-on potato fries in the oven, delicious with the homemade curry dip and a fresh salad.
Broccoli Muffin
Broccoli, yellow bell pepper, cucumber, iceberg lettuce, potato, red cheddar, pasteurised free-range egg, yoghurt, wheat flour, baking powder, homemade curry dip (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, curry masala, honey, vegetable stock, Tabasco, curry, pepper and salt), butter, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Note: the fries will not become crispy or coloured in the microwave. Heat the fries and the broccoli muffins on the baking paper for 1-2 minutes (1 person) to 3-4 minutes (2 or more people). Serve with the salad and the curry dip (cold).
Oven — 200°C, 13-15 minMarleen's choice
For the best result: spread the fries on baking paper on a baking tray and heat for 5 minutes, then add the broccoli muffins and heat for another 8-10 minutes. Serve with the salad and the curry dip (cold). Disposable containers cannot go in the oven, transfer to an ovenproof dish.