Makes: 6 large, 8 standard or 12 mini portions
— Wet Ingredients
1 Egg
30ml (2 tbsp) Milk
60ml (4tbsp) Oil – vegetable, sunflower, I used an olive/rapeseed blend
75g (5tbsp) Yoghurt (½ a small pot)
— Dry Ingredients
100g (1 cup) Caster Sugar
150g (1 ½ cups) Flour* Self Raising or Plain (Use less Bicarb for SR flour)
¼ or 1tsp* Bicarbonate of soda
— Pimp up your Muffins with…
75g (½ cup) Blueberries, choc chips, sultanas etc
and/or
1-2tsp Spice Mix such as cinnamon, ginger, all spice
Method
- Mix all dry ingredients in a large bowl.
- Slowly mix in wet ingredients with a spoon or spatula. Don’t beat!
- Stir in your flavourings.
Cooking times
18-20 mins until Golden brown
If your air fryer has a temperature setting use 160deg.
I use an Actifry so I removed the centre paddle, placed my muffin cases in the pan around the central hole and cooked for 20 minutes.
Alternative substitutes…
Chocolate muffins – I successfully swapped out the same amount of sugar for a hot chocolate powder (I like the AERO brand). The results were delicious and I added chocolate chips to these.
Stevia – I swapped out the same amount of sugar with a granulated stevia with some success but I’ll post a revision here when I found a recipe that really works. I had a couple of issues firstly that as soon as you add the liquid to the dry ingredients the mix sets quite hard if you don’t keep stirring. You really need to get your mix in the cases straight away.
The results with Stevia were a different texture of bake, more like a malt loaf. I think if I find the right degree of fruit or berries to add to the mix it could be a success.
