Moroccan Muffins
Ingredients
- 1 cup carrot juice
- 1 cup couscous
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1⁄2 teaspoon grated ginger root
- 1 egg
- 1⁄3 cup honey
- 1⁄3 cup plain yogurt
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄3 cup chopped dried apricots
- 2 tablespoons chopped pistachio nuts
Instructions
- Directions:Combine the carrot juice and couscous in a microwavable dish; microwave 4–5 minutes or until the juice is absorbed and the couscous is tender. Cool.In a medium bowl whisk together the spices, egg, honey, and yogurt. Add the flour, baking soda, and baking powder; mix well. Stir in the cooled couscous, apricots, and nuts. Divide among 12 muffin tins. Bake at 350º F for 15–20 minutes or till the centers are set and the edges are golden.