Air fryer recipe · Breakfast
Spinach Corn Muffins
Soft muffins made with chopped spinach and sweet corn kernels.
- 18 minTotal time
- 175°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 4.3 gprotein
- 23.7 gcarbs
- 1.6 gfat
- 4.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- whole wheat flour1 cup
- spinach1/2 cup, chopped
- corn kernels1/2 cup, boiled
- curd1/2 cup
- baking powder1/2 tsp
- saltto taste
Method
Mix the dry ingredients
In a bowl, whisk together the whole wheat flour, baking powder and salt. Mixing the raising agent evenly through the flour first means the muffins rise the same all over rather than in patches.
Add the wet ingredients
Add the curd, chopped spinach and boiled corn to the dry mix and fold gently until just combined into a thick batter. Overmixing makes the crumb tough, so stop as soon as no dry flour shows.
Fill the moulds
Grease four silicone muffin moulds and divide the batter between them, filling each about three quarters full. Leaving space at the top gives the batter room to rise without spilling over.
Air fry until baked through
Place the moulds in the basket and air fry at 175°C for 14 min until the tops spring back when pressed and a skewer pushed into the centre comes out clean, which shows the crumb is set.
