Check this recipe for savoury carrot and herb muffins made in airfryer I had shared on my blog earlier.
We have two ovens but when I want to bake something real quick, or bake a small batch, the airfryer comes super handy. One, it preheats very quickly and two, the baking time is much reduced too. The drawback is you can make only 4-5 muffins or cupcakes or a small cake at one time, but hey I did say 'small batches' :)
With this machine on hand, it doesn't feel daunting to bake at 6 in the morning on a school day and a batch of muffins sorts out the after school snack or lunchbox treat for my kid for 5 days. That's how we multitasking mums roll, baby! Make every little effort go a long way ;)
So here's the recipe for eggless chocolate / chocochip muffins made in the airfryer. These can very well be baked in a convection oven / OTG too.
RECIPE: Eggles Chocochip Muffins in Airfryer
Makes 6 muffins
Time taken: 15 minutes
silicone muffin moulds
1/2 cup self raising flour (or use 1/2 cup all purpose flour + half tsp baking powder + pinch of salt) [scoop out 1 tbsp flour from this, so you need 1/2 cup minus 1 tbsp]
1 tbsp Nesquik or cocoa powder
1/4 tsp baking soda
1/4 cup sugar
1 tbsp honey
2 tbsp yogurt
4 tbsp milk
2 tbsp vegetable oil (I used coconut oil)
1/2 tsp vanilla extract
1 tsp apple cider vinegar (or regular vinegar)
2 tbsp chocolate chips
- Preheat airfryer at 200°C.
- Remove 1 tbsp flour from the 1/2 cup flour and add 1 tbsp of cocoa powder or Nesquick. This is to make sure that the total dry component is 1/2 cup. Add baking powder and salt, in case you are using plain flour and not self raising flour.
- Add baking soda, sugar and combine with a fork.
- In a measuring jug or small bowl, whisk together milk, yogurt, oil and vanilla extract until combined.
- Make a well in the dry ingredients and add the wet ingredients. Add the vinegar.
- Stir to combine. Do not over mix, a few lumps of flour are ok at this stage. Mix in the chocolate chips.
- Spoon the mix into 6 silicone cupcake / muffin moulds
- Place 4 at a time in the wire basket of the preheated airfryer.
- Set timer at 8 minutes, after which you can insert a skewer / tester to see if it comes out clean. You can keep the second batch to bake at this point.
- Remove and cool for 5 minutes. Remove from moulds and serve or store in airtight container in refrigerator.
- You can store this for 4-5 days in the refrigerator in an airtight box.
To bake in convection oven, you can use a muffin tin lined with paper liners and bake all six at one go. Preheat to 180°C and bake for 15 minutes until a tester comes out clean.
You can read my experience with Philips airfryer in detail here.
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