Air fryer recipe · Breakfast
Savory Veg Muffins
Soft wheat muffins packed with grated veggies and cheese. A filling handheld breakfast with no frying.
- 18 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 5.3 gprotein
- 19.5 gcarbs
- 8.5 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour1 cup
- carrot1/2 cup grated
- capsicum1/4 cup chopped
- cheese1/3 cup grated
- curd1/2 cup
- oil2 tbsp
Method
Mix the batter
In a bowl stir the flour, curd, oil, a pinch of salt and 1/2 tsp baking powder into a thick, spoonable batter. Mix just until smooth, since overbeating develops the flour and makes the muffins tough instead of soft.
Fold in veg
Add the grated carrot, chopped capsicum and cheese, then fold gently until they are spread evenly through the batter. Even distribution means every muffin gets its fair share of vegetables and colour.
Fill the moulds
Grease the silicone muffin cups and fill each about three quarters full. Do not overfill, because the batter rises as it bakes and needs room to dome without spilling over.
Preheat
Preheat the air fryer to 170C for 3 minutes so the muffins start setting the moment they go in. A hot basket gives them a quick lift and a firmly set top rather than a sunken one.
Bake
Place the cups in the basket and bake at 170°C for 18 min. They are done when the tops are golden and a toothpick pushed into the centre comes out clean with no wet batter clinging to it.
