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The KILIG Kitchen · Breakfast & Brunch
Mini Ragi & Vegetable Muffins
VGFNF
Ingredients
- Ragi flour - 1 cup (120 g)
- Grated carrot - ½ cup (50 g)
- Chopped spinach - ½ cup (50 g)
- Baking powder - 1 tsp (5 g)
- Milk - ½ cup (120 ml)
- Yogurt - ¼ cup (60 g)
- Salt - ½ tsp (3 g).
Method
- Combine dry ingredients; add milk and yogurt to form batter.
- Stir in vegetables.
- Pour into mini muffin cups; Air Fry 180 °C for 13 min.
Chef's Notes
Balanced, iron-rich snack for kids and adults.