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.