Spicy cous cous muffins
- 2tbsp rapeseed oil
- 100g pack Ainsley Harriott Roasted Vegetable Cous Cous
- 10g coriander, leaves chopped
- 1 red pepper, finely chopped
- ½tsp medium chilli powder
- ¼tsp ground coriander
- ½tsp ground cumin
- 100g self-raising flour
- 2 eggs, beaten
- 50ml semi-skimmed milk
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin with 1tsp of the oil.
In a large bowl, make up the cous cous with 150ml boiling water. When all the water is absorbed, stir in the coriander, red pepper, chilli, coriander, cumin and flour.
Stir in the rest of the oil, eggs and milk, mixing until well combined.
Divide the mixture between the muffin holes and bake in the oven for 20-25 mins, until golden brown and firm to the touch.
Allow to cool slightly in the tin for 10 mins before turning out.