200°C · 10-20 minAllergens
Gluten
Lactose
EiCarrot 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.
Average weight: 275 g