Almond Couscous Muffins - Recipe
Similar in spirit to their corn counterparts, Almond Couscous Muffins have a touch more mealiness and nutty undercurrents from the almond flour used in this recipe. A little rich from the generous amount of butter and egg yolks, they are perfect with preserves for breakfast or with Dulce de Leche for a satisfying snack. Lemon and poppy seeds may be an addition worth looking into.
Ingredients for approximately 2 dozen smallish muffins
300g Butter
300g Couscous
150g Egg Yolks
250g Sugar
110g Egg White
75g Flour
1 generous pinch Baking Powder
100ml Milk
200g Almond Meal
- Cream butter and couscous in an electric mixer for 10 minutes until fluffy and place in refrigerator overnight.
- Beat yolks and sugar till pale yellow and in ribbons.
- Fold yolk mixture into thawed couscous.
- Beat egg whites till stiff peaks form and fold it into the couscous as well, retaining as much air as possible.
- Sift in flour plus baking powder and add almonds alternately in two half-batches; thinning with the milk in between. This helps ensure a homogenous mixture with less mixing.
- Fill greased muffin tins till ¾ full with the mixture and bake for approximately 20 minutes at 170 degrees Celsius until an inserted toothpick comes out clean.
Making a batch of these beauties totally redeemed an awful day ruined by my mean little commander. Cooking – like chocolates and kisses – just makes everything better.
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