🍽️ Crispy Vegetable Muffins & Dip from the Air Fryer

Name: Crispy Vegetable Muffins & Dip from the Air Fryer
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 75 g flour; 1 tsp baking powder; 0.25 tsp baking soda (and salt); 1 egg; 25 g sour cream; 0.5 garlic clove(s) (crushed); 50 ml buttermilk (sheep's buttermilk); 1 sprig thyme; 1 pinch sea salt; pepper (from the mill); 30 g pine nuts; 30 g tomato(es) (dried, chopped); 30 g spinach (fresh); 100 g asparagus, green; 20 g olive(s), green (chopped); 1 bell pepper(s), red (peeled, in cubes)

407 kcal · 40 min · 4 servings

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Ingredients

1 tbsp olive oil
75 g flour
1 tsp baking powder
0.25 tsp baking soda (and salt)
1 egg
25 g sour cream
0.5 garlic clove(s) (crushed)
50 ml buttermilk (sheep's buttermilk)
1 sprig thyme
1 pinch sea salt
pepper (from the mill)
30 g pine nuts
30 g tomato(es) (dried, chopped)
30 g spinach (fresh)
100 g asparagus, green
20 g olive(s), green (chopped)
1 bell pepper(s), red (peeled, in cubes)

Instructions

1. Sift the flour and baking powder together into a large bowl.
2. Add the salt and baking soda to the flour mixture and stir briefly.
3. Whisk the egg in a separate small bowl.
4. Mix the whisked egg with the olive oil, sour cream, and buttermilk.
5. Pour the liquid mixture into the large bowl with the dry ingredients.
6. Stir everything together until you have a smooth batter.
7. Season the batter with salt and pepper to taste.
8. Add your chosen vegetables or ingredients and gently knead them in.
9. Fill the muffin molds evenly with the batter.
10. Preheat the air fryer to 140 °C.
11. Place the muffin molds in the air fryer and bake for 10 to 15 minutes (time depends on the size of the molds).
12. Increase the air fryer temperature to 180 °C.
13. Brush the tops of the muffins with a little olive oil.
14. Continue baking the muffins until they are golden brown and crispy.

Nutrition per serving

kcal: 407
Protein: 15 g · Fett/Fat: 20 g · Carbs: 39 g