Carrot Muffin

This carrot muffin is kid-friendly: I steam the carrot before mixing it with some good cheddar cheese, an egg, and a bit of flour, then bake it in the oven until golden brown. On the side, I prepare oven-baked potato fries and a salad of cucumber, iceberg lettuce, and yellow pepper.

Iceberg lettuce, carrot, yellow pepper, cucumber, potato, red cheddar, pasteurised free-range egg, wheat flour, baking powder, butter, pepper and salt.

Allergens: ei, gluten, koemelk, lactose.

Microwave

Heat the carrot muffins and fries for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Serve with the salad (cold). Note, the fries will not remain crispy in the microwave.

Oven — 200°C, 10-20 minMarleen's choice

Heat the carrot muffins uncovered in the dish and the fries spread out on the baking paper for 10-15 minutes (1 person) to 20 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy127,84 kcal

Protein5,17 g

Fat5,21 g

of which saturated3,06 g

Carbohydrates13,67 g

Dietary fibre1,57 g

Salt0,33 g

Average weight: 275 g