Lemony Bulgur Muffins (Makes 12)
Bring water and bulgur to a boil in a small saucepan. Lower heat, cover and simmer 12 minutes. Drain excess water. Remove to a bowl and cool.
1 cup water
1/3 cup bulgur
In a small bowl or cup, combine raisins and lemon juice.
1/3 cup golden raisins
2 tablespoon lemon juice
In a 1 pint measuring cup, combine oil and yogurt.
3 ounce olive oil
1 cup nonfat plain yogurt
In a separate bowl, mix dry ingredients, flours, baking powder, and salt. Add lemon zest.
1 ¾ cup all-purpose flour
1 ¾ cup whole wheat flour
1 tablespoon & 1 ½ teaspoon baking powder
1/8 teaspoon salt
1 tablespoon lemon zest
In bowl of electric mixer, mix egg and sugar. Beat until fluffy.
½ cup sugar
Add cooked bulgur. Alternately add dry ingredients and liquid ingredients to mixing bowl, stirring just until mixed. Stir in raisins.
Fill greased muffin tin with batter, each with ¼ cup & 1 tablespoon batter. Bake at 375 F. for 23 minutes. Cool in pan 5 minutes-then cool on rack.