Vegetable muffins and dip from the Airfryer

Ingredients for 2 servings:

• 1 tbsp olive oil
• 75 g flour
• 1 tsp baking powder
• ¼ tsp baking soda and salt
• 1 egg(s)
• 25 g sour cream
• ½ garlic clove(s), crushed
• 50 ml buttermilk (sheep’s buttermilk)
• 1 sprig(s) of thyme
• 1 pinch of sea salt
• Pepper from the mill
• 30 g pine nuts
• 30 g tomatoes, dried, chopped
• 30 g spinach, fresh
• 100 g asparagus, green
• 20 g green olives, chopped
• 1 red bell pepper(s), peeled, diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Healthy, delicious, simple

Sift the flour and baking powder into a bowl. Add the salt and baking soda. Beat the egg separately and mix it with the olive oil, sour cream, and buttermilk. Add the mixture to the flour and knead into a smooth dough, season with salt and pepper. Add the selected ingredients and knead everything in. Pour the batter into muffin tins. Preheat the air fryer to 140°C and bake the muffins for approximately 10-15 minutes (depending on the size of the muffin tins). Finally, increase the heat to 180°C. Brush the muffins with a little olive oil and bake until golden brown.