The gluten-free olive muffins made with the air fryer are tasty and no one will notice that they are made with gluten-free flours, perfect for the intolerant and for the whole family. They are easy to prepare and in a short time you can cook them in the air fryer or in the traditional oven.
In the batter, besides the olives, I added a fresh spring onion and a handful of parsley and then cooked them in paper cups of 2.75 inches in diameter. With this dose, I made 9 and they are perfect for a single serving, to be served as an appetizer or for a rustic snack, or at a buffet.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 9-10 paper cups of 2.75 inches.
- Cooking methods: Oven, Air frying
- Cuisine: Italian
Ingredients
- 4.25 oz rice flour (fine, impalpable)
- 1.4 oz potato starch
- 0.7 oz cornstarch
- 0.7 oz chestnut flour
- 1.1 oz grated parmesan
- 2 eggs (medium or large)
- 0.4 cups milk (or plant-based milk)
- 0.3 cups olive oil
- 1.8 tsp instant yeast for savory preparations
- 0.14 oz salt
- 3.5 oz black olives (pitted)
- 1 handful of fresh parsley (chopped)
- to taste ground black pepper, turmeric powder
Steps
In a bowl, put all the gluten-free flours with the parmesan, salt, a pinch of turmeric, a sprinkle of ground black pepper, and the instant yeast. Mix them well together.
Add the eggs, milk, and oil, and mix the mixture until you get a smooth batter.
Add the pitted black olives cut into slices, the finely sliced fresh spring onion, and a handful of chopped fresh parsley to the mixture. Mix and incorporate the ingredients.
Prepare the paper cups, I used the size of 2.75 inches in diameter. Pour 2 tablespoons of batter inside without reaching the edge.
Place the paper cups in the basket of the air fryer or on the baking tray.
Cook the olive muffins in the air fryer at 320°F for 15 minutes. Same temperature and time for the traditional oven.
Take them out, let them cool, and serve them with appetizers, as a snack, or in a buffet.
