Spicy-cous-cous-muffins

Spicy cous cous muffins

These savoury treats are delicious served warm or cold for breakfast or lunch

By , 24 January 2018

(15 votes)

Spicy cous cous muffins
  • 40 Mins
  • Serves: 12
  • Price: 12p per serving
Nutritional Info
Each 59g serving contains
  • Energy

    434KJ

    104KCAL

    5%
  • Fat

    3.2g

    med

    5%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    0.9g

    low

    1%
  • Salt

    0.24g

    med

    4%
of your reference intake.
Typical energy values per 100g: 736kJ/176kcal.
Ingredients
  • 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
Method
  • 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.