Air fryer recipe · Breakfast
Vegetable Rava Muffins
Savory semolina batter baked into small muffins packed with vegetables.
- 20 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 5.5 gprotein
- 27.1 gcarbs
- 2.2 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- semolina1 cup
- curd3/4 cup
- carrot1/4 cup, grated
- capsicum1/4 cup, chopped
- fruit salt1/2 tsp
- saltto taste
- oil1 tsp
Method
Rest the batter
Mix the semolina with the curd and a splash of water into a thick batter, then rest it for 15 minutes. During the rest the semolina swells and softens in the curd, which gives the muffins a light, tender crumb.
Add vegetables
Stir the grated carrot, chopped capsicum and salt into the rested batter and mix well. Folding the vegetables through now spreads them evenly, so every muffin gets a fair share of colour and bite rather than plain patches.
Fill the moulds
Just before cooking, stir in the fruit salt, then pour the batter into greased silicone moulds, filling each halfway. Add the fruit salt at the last moment; it starts to fizz and lift straight away, and that rise fades if it waits.
Air fry until risen
Air fry at 180°C for 20 min. The muffins are done when they have risen, the tops are firm, and a toothpick pushed into the centre comes out clean with no wet batter. Leave them to cool a little before unmoulding.
