Air Fryer Savoury Vegetable Muffins

5 from 1 vote

Air Fryer Savoury Vegetable Muffins

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.

Prep Time15

Cook Time20

Total Time35

Course: Lunch and quick cook meals

Cuisine: British

Diet: Vegetarian

Servings: muffins

Author: Emily Leary

Equipment

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

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

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