If you want a quick, hearty, veg-packed treat you can make for packed lunches, you’ll love these air fryer savoury muffins. They’re made with frozen mixed veg for convenience and flavoured with cheddar and garlic.
They're absolutely perfect to enjoy as part of all manner of lunches and they're fabulous dipped into soup or popped in your lunch box to enjoy on the go.
To make these beautiful muffins, you'll first whisk the wet ingredients and seasonings together, combining oil, eggs, milk, cumin, garlic granules and a pinch of salt and pepper.
Next, you'll stir in flour and baking powder, followed by grated cheese, finishing with the mixed vegetables.
Then all that's left to do is pile the batter into muffins trays and bake them in the air fryer until beautifully risen and golden.
They turn out almost a like a whole meal in a single muffin - they're really very delicious and impossibly moreish.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 2 medium free range eggs
- 150 ml whole milk
- 1 tsp garlic granules
- 65 g olive oil or vegetable oil
- 200 g mature cheese grated/shredded (vegetarian, if required)
- 1 tsp dried sage
- 1/4 tsp salt
- 1/2 tsp pepper
- 260 g white self raising flour
- 1 tsp baking powder
- 250 g mixed chopped vegetables
- spray oil to grease the tins
Equipment
- 2 x 4-hole nonstick muffin trays
Instructions
Grease two 4-hole muffins trays (make sure they will fit one at a time in your air fryer).
Put the milk, eggs, olive, garlic granules, sage, cumin and a pinch of salt and pepper in a large bowl.
Whisk together.
Add the flour and baking powder and fold together.
Add the grated cheese.
Fold in.
Add the mixed vegetables.
Fold to distribute them evenly. If the vegetables are still frozen, the mixture will become quite thick and stiff.
Spoon the batter evenly into the muffin cases - it's ok if the mixture is piled above the top of the tins.
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
Place the first tray in the air fryer and set to 160C/320F.
Bake for 20 minutes or until golden brown on top. If your vegetables are still frozen in the batter, you'll need an extra 2 minutes.
Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
Repeat to bake and cool the second set of muffins. Store the muffins in an airtight container in the refrigerator.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Air Fryer Savoury Vegetable Muffins recipe
Air Fryer Savoury Vegetable Muffins
Ingredients
- 2 medium free range eggs
- 150 ml whole milk
- 1 tsp garlic granules
- 65 g olive oil or vegetable oil
- 200 g mature cheese grated/shredded (vegetarian, if required)
- 1 tsp dried sage
- 1/4 tsp salt
- 1/2 tsp pepper
- 260 g white self raising flour
- 1 tsp baking powder
- 250 g mixed chopped vegetables
- spray oil to grease the tins
Equipment
- 2 x 4-hole nonstick muffin trays
Instructions
- Grease two 4-hole muffins trays (make sure they will fit one at a time in your air fryer).
- Put the milk, eggs, olive, garlic granules, sage, cumin and a pinch of salt and pepper in a large bowl and whisk together.
- Add the flour and baking powder and fold together.
- Next, fold in the cheese, followed by the the mixed vegetables. If the vegetables are still frozen, the mixture will become quite thick and stiff.
- Spoon the batter evenly into the muffin cases - it's ok if the mixture is piled above the top of the tins.
- Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
- Place the first tray in the air fryer and set to 160C/320F. Bake for 20 minutes or until golden brown on top. If your vegetables are still frozen in the batter, you'll need an extra 2 minutes.
- Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
- Repeat to bake and cool the second set of muffins. Store the muffins in an airtight container in the refrigerator.
Nutrition
More air fryer recipes to try
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Noleen says
Do you bake the muffins on the bottom of the air fryer or on the rack?
Emily Leary says
On the rack is best so that some air flow can get underneath.