Have you ever used your air fryer to bake before?
Ingredients
"These fluffy, berry-licious muffins will have you coming back for seconds (or thirds!)" says Kate and Kay Allinson from Pinch of Nom.
"We’ve folded an ultra-sweet combination of white chocolate chips and tangy blueberries into our low-fat sponge, and kept things delightfully moist by beating the egg with fat-free yoghurt, reduced-fat spread and skimmed milk.
"Luckily, one batch of this speedy recipe makes 12 muffins, so there should be plenty to go around – plus leftovers that you can keep in an airtight container to sweeten up your week. They’re perfect as a grab-and-go breakfast or cuppa-time snack!"
White chocolate and blueberry muffins
Serves 12
- 200g self-raising flour
- 1tsp baking powder
- 3tbsp granulated sweetener
- 50g reduced-fat spread
- 1 medium egg
- 125g fat-free natural yoghurt
- 100ml skimmed milk
- 50g white chocolate chips
- 100g fresh blueberries
Method
- Sift the flour and baking powder together into a mixing bowl. Stir in the sweetener.
- Put the spread in a small bowl and pop in the microwave for a few seconds to melt.
- In a separate jug, beat the egg, yoghurt, milk, and melted spread together.
- Working quickly, make a well in the flour and pour in the wet ingredients. Add the white chocolate chips and blueberries and fold everything together with a spatula, until just combined.
- Spoon into the silicone muffin or fairy cake cases. Place into the air fryer basket and air-fry at 160°C for 12 minutes, until risen and golden. To check if they are cooked, a skewer inserted into the centre of the muffin should come out clean. You may have to cook these in batches, depending on the size of your air fryer.
- You can freeze these, once cold, in airtight freezerproof containers. Defrost and eat cold, or warm through in the microwave for a few seconds.
Pinch Of Nom Air Fryer by Kate and Kay Allinson is published by Bluebird. Photography by Mike English. Available now.
