Summary

Ingredients

• 200 g cauliflower or creamed spinach (veetable A)
• 200 g carrots or broccoli (veetable B)
• 2 egg (s)
• 2 teaspoons, leveled salt
• 2 tablespoon olive oil

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Instructions

1. Cook the vegetables separately until soft. Then put vegetables A and B separately in two measuring cups and puree. Let the two purees cool down briefly.
2. At a temperature at which an egg no longer coagulates, use a fork to mix 1 egg into a puree. Season to taste with salt and pepper (or with other spices if necessary) and add a tablespoon of olive oil. Put the purees in muffin cases, either one puree per muffin or two layers.
3. Place in the hot oven at 180 ° C and bake for approx. 30 - 40 minutes. Then take the muffins out of the molds and serve.
4. Tips: You can add or swap other vegetables as you like.