Air fryer recipe · Breakfast
Veg Vermicelli Muffin
Roasted vermicelli mixed with vegetables and baked into muffins.
- 18 minTotal time
- 175°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 1.6 gprotein
- 6.0 gcarbs
- 0.9 gfat
- 0.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- vermicelli1 cup, roasted
- capsicum1/4 cup, chopped
- grated carrot1/4 cup
- curd1/2 cup
- semolina2 tbsp
- saltto taste
Method
Soften the vermicelli
Soak the roasted vermicelli in warm water for 5 minutes until just soft, then drain it really well. Draining off all the water is key, as a wet mix turns gluey and the muffins won't set with a light, tender crumb.
Mix the batter
In a bowl, combine the drained vermicelli with the capsicum, carrot, curd, semolina and salt. Mix well and rest for 5 minutes; the semolina swells in the curd during the rest, giving the muffins body so they hold together.
Fill the moulds
Grease four silicone muffin moulds and divide the mixture evenly between them, pressing it in lightly. Greasing well stops the muffins sticking so they lift out cleanly with a neatly browned base and sides.
Air fry until set
Place the moulds in the basket. Air fry at 175°C for 13 min until the tops are firm to the touch and lightly golden. A toothpick pushed into the centre should come out clean, with no wet batter clinging on.
