Air Fryer Breakfast Muffins Recipe
These air fryer breakfast muffins with cheese, onion, tomatoes and bacon are made in one bowl and are perfect for lovers of a full English.
Servings: 8 muffins
Equipment
- 2 4-hole muffin tins
Ingredients
- 150 ml whole milk
- 1 tbsp lemon juice
- 40 g olive oil
- 1 medium free range egg
- 60 g plain white flour
- 125 g wholemeal plain flour
- 2 tsp baking powder
- 100 g mature cheddar cheese grated
- 1 salad tomato deseeded and diced
- 4 streaky smoked bacon rashers cooked until crispy
- 1/4 red onion finely diced
Instructions
- Grease or oil spray your muffin tins.
- Put the milk and lemon juice in the bowl, whisk together and let sit for 5 minutes.
- Add the olive oil and eggs and whisk together.
- Sift the plain flour, wholemeal plain flour, baking powder and a pinch of salt and pepper into the bowl and mix together. If there's any bran left in the sieve, tip that in too.
- Add the grated cheese, tomatoes, bacon and red onion. Stir together.
- Divide the batter between two 4-hole muffin trays. You can fill the holes generously as these muffins rise up without spreading.
- Preheat your air fryer according to the manufacturer's instructions (mine defaults to 4 minutes at 205C).
- Put the first muffin tray in the air fryer basket. Set the air fryer to 170C and cook for 20 minutes until risen and golden.
- Cool the muffins in their tray on a wire rack for a few minutes, then gently remove them from the tray and stand direct on the rack to continue cooling. These muffins are delicious warm or cold.
Nutrition
Calories: 248kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 172mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg
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