Zubereitung

1. 1

   Trim the red pepper and cut it into small cubes, slice the mushrooms thinly and cut the spring onion into fine rings.

2. 2

   Beat the eggs with the milk, the salt and the pepper and stir in the prepared vegetables.

3. 3

   Brush paper cases thinly with butter or margarine and set them inside firm silicone moulds. This is the crucial step: paper cases on their own are blown over by the airflow, and the liquid egg mixture runs into the basket.

4. 4

   Fill in the egg mixture, but only two thirds full, because it rises as it bakes.

5. 5

   Preheat the air fryer to 160 °C. The moulds cap the airflow, so what is saved here is not baking time but above all the long preheating of a big oven.

6. 6

   Stand the moulds in the basket in a single layer with space between them and do not stack anything; bake larger quantities in two batches. Bake at 160 °C until the egg mixture has set.

7. 7

   Scatter over the grated hard cheese and finish baking at 160 °C until it has melted and lightly browned. Nothing is turned, because the egg mixture sits in the moulds and would run out.

8. 8

   Leave the muffins to cool briefly and then loosen them out of the moulds.