Air fryer recipe · Breakfast
Savory Oats Muffin
Soft oats muffins with curd, veg and cheese. An eggless savory bake that keeps you full.
- 18 minTotal time
- 170°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 7.0 gprotein
- 20.2 gcarbs
- 6.0 gfat
- 2.8 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- oats1 cup
- curd1/2 cup
- carrot1/3 cup grated
- onion1/4 cup chopped
- cheese1/4 cup grated
Method
Soak the oats
Mix the oats with the curd and a splash of water, then rest for 10 minutes until the oats drink up the liquid and soften. Soft, hydrated oats blend into a smoother batter and give the muffins a tender crumb.
Add veg and raising agent
Stir in the grated carrot, chopped onion, cheese, salt and 1/2 tsp baking powder to make a thick batter. The baking powder is what lifts the muffins, so fold it in evenly and cook them soon after.
Fill the moulds
Grease the silicone muffin cups and fill each about three quarters full. Leaving a little headroom gives the batter space to rise without spilling over the rims as it sets.
Preheat
Preheat the air fryer to 170C for 3 minutes so the muffins meet hot air the moment they go in. A hot start sets the outsides quickly and helps the muffins rise tall rather than sink.
Bake
Place the cups in the basket and bake at 170°C for 18 min. They are done when the tops are set and springy and a toothpick pushed into the centre comes out clean with no wet batter.
