Sample Whole Grains: Lemony Bulgur Muffins

These hearty muffins are mile high with just the right of sweetness. The recipe is from Specialty Food Magazine. While bulgur is quick cooking, I cooked the bulgur instead of soaking to prevent the crispy grains still prevalent in the original.  The red bulgur gave the muffins a visual boost.

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

1 egg

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.

Bulgur is a quick-cooking whole grain food eaten since Biblical times.  You've probably eaten it in tabbouleh.  It's also good in pilafs and as an ingredient similar to oatmeal in meatballs and baked goods.  It's a good source of fiber and iron.