Recipes
Spicy cous cous muffins
These savoury treats are delicious served warm or cold for breakfast or lunch
These savoury treats are delicious served warm or cold for breakfast or lunch
(32 votes)
Cook: 40 Mins
Serves: 12
Price: 12p per serving
Nutritional Information
Each 59g serving contains
Energy
434kj
104kcal
434kj
104kcal
5%
Fat
3.2g
3.2g
Low
5%
5%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
0.9g
0.9g
Low
1%
1%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
736kj/176kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin with 1tsp of the oil.
2
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.
3
Stir in the rest of the oil, eggs and milk, mixing until well combined.
4
Divide the mixture between the muffin holes and bake in the oven for 20-25 mins, until golden brown and firm to the touch.
5
Allow to cool slightly in the tin for 10 mins before turning out.