Smoky Pork Muffins
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 mins
- Total Time: 3 hours 55 minutes
- Yield: 12
Description
Fluffy muffins packed with smoky pork rashers, melty cheddar, red pepper and onion – baked to perfection in the air fryer and served warm with butter.
Ingredients
Smoky Pork Muffins
1 Tbsp (15 ml) olive oil
200 g smoked pork rashers, chopped into small lardons
½ red pepper, de-seeded & diced
½ white onion, diced
125 g butter, melted
1 C (250 ml) milk
2 eggs, lightly beaten
2 C (300 g) self-raising flour
125 g grated mature cheddar cheese
1 tsp (5 ml) smoked paprika
1 spring onion, finely chopped
Salt and pepper
Non-stick cooking spray
12 individual silicon muffin cups or a tray that fits into the Instant Vortex Air Fryer Oven
To Serve
Butter for spreading
1 Tbsp (15 ml) chopped chives
Instructions
Smoky Pork Muffins
Preheat the Instant Vortex Air Fryer Oven on the bake setting to 180 ºC.
Use non-stick cooking spray to lightly grease 12 individual muffin cups or a tray.
Heat the olive oil in a large pan over high heat and fry the pork lardons until crispy. Transfer the lardons to a plate lined with paper towel. In the same pan, sauté the diced red pepper and onion until softened.
In a bowl, whisk together the melted butter, milk, and eggs; set aside. In a separate large bowl, sift the self-raising flour and add 80 g of the grated cheddar, the paprika, and spring onion to the mix. Season with a crack of salt and pepper.
Pour the liquid mixture into the dry ingredients and stir until just combined. Gently fold in the crispy pork lardons, red pepper, and onion.
Spoon the batter into the muffin cups/tray, filling each three-quarters full. Sprinkle each with the remaining cheddar and place into the Instant Vortex Air Fryer Oven for 30–35 minutes, until golden brown and cooked. Insert a butter knife into one of the muffins to test for doneness; the knife should be clean when removed.
To Serve
Best enjoyed warm, sliced, buttered, and garnished with chopped chives.
