A Perfect Pantry
Cous Cous, Goats Cheese and Thyme Mini Muffins
- PREP TIME
7 min - COOK TIME
18 min - READY TIME
25 min - SERVINGS
24 piece
Ingredients
- 1/4 cup cous cous dried
- 1/4 cup water boiled
- 45 grams butter
- 1/2 cup self raising flour
- 1/2 teaspoon rock salt flakes
- 1/2 cup milk
- 1 x 59g free range egg lightly whisked
- 30 grams soft goats cheese
- 24 piece thyme tips
Directions
- Preheat mini cupcake maker.
- In a 250ml capacity heatproof bowl, add the cous cous, boiling water and butter. Allow to stand for 1 minute and then stir. Leave for a further 4 minutes.
- Place the flour and salt into a glass bowl.
- In a 250ml jug, whisk the milk, egg and cheese until combined.
- Add to the flour bowl and fold to combine. Fold through the cous cous and then spoon 1 tablespoon of mixture into each muffin well and top each with a piece of thyme.
- Place the lid down for 6 minutes. Remove with heatproof tongs and allow to cool.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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