If you like moist, full-bodied muffins, you’ll love these. I found a box of Hodgson Mill Bulgur Wheat with Soy cereal in the freezer. I had used it for making tabooli, which is great, but somehow the box had been forgotten as it sat in the depths of the freezer. Once unearthed again, I found a recipe for Bulgur Muffinson the back of the box. The following is a muffin modification of their recipe.
1 extra large egg
1 cup soy milk
3 Tbl canola oil
1 cup spelt flour
½ cup emmer flour (ground from seed)
3 Tbl blue agave
4 tsp baking powder
½ tsp salf
¾ cup COOKED Bulgur Wheat with Soy
½ cup raisins
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners
Wisk egg in medium size bowl.
Stir in soy milk, oil, and blue agave.
Mix flours, baking soda, and salt together.
Combine flour mixture with liquids, add Bulgur Wheat and raisins. Mix until moistened.
Fill the 12 muffin cups.
Bake 15 minutes or until golden brown.
Remove to cool on wire rack.
RESULTS: I can categorically say that these are really worth making. I was looking for something tasty, but different, and these fit the bill. They were good for breakfast and as a side with a dinner salad or a tomato soup. If you don’t like raisins, try dried cranberries instead.