Couscous muffins and pecans

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Couscous muffins and pecans

Serves:

2024-05-24

Ingredients

500g Plain couscous (Tipiak)
3 Eggs (whisked)
200g Caster sugar (Lamb brand)
100g Chopped roasted pecans
100g Chocolate chips (Lamb brand)
2tbsp Cocoa powder
1/4tsp Mixed spice
1/4tsp Ground cinnamon
50ml Double cream (Elmlea)
70g Mixed candied peel
60g Unsalted butter, melted
A pinch of salt

Method

Place the couscous in a large bowl and add the boiling water and cover for 5 minutes. Do not salt the cooking water. Uncover and puff it up with a fork. Allow it to cool off completely. Whisk up the eggs and add the butter and cream. Mix well and add them to the couscous.

Add the rest of the ingredients and mix well. (Leave some pecans and chocolate chips and place them at the bottom of the dish) Transfer it to a baking dish lined with baking paper. I like to wet it so it will fit well. Bake in a preheated 180°c oven for about 45 minutes. Allow it to cool off completely before serving. You can also refrigerate it. Flip over so that the bottom becomes the top and serve. You can add some whipped cream, vanilla ice-cream or custard when serving.

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