Bulgur Muffins

  • 1/2 cup #2 medium or #3 coarse bulgur
  • 3 tsp. baking powder
  • 1 cup water
  • 1/3 cup sugar
  • 1 cup sifted flour
  • 1 egg slightly beaten
  • 1/2 tsp. salt
  • 1/4 cup melted shortening
  1. Preheat over to 350° F. Combine bulgur and water; cover and bring to a boil; reduce heat and simmer 15 to 20 minutes until water has been absorbed. Set aside. Sift together flour, salt, baking powder, and sugar. Blend together cooked bulgur, egg, and melted shortening; add to flour mixture. Stir together just enough to blend; batter looks rough. Drop into well greased muffin tins. Bake for 10 minutes, then cover with aluminum foil and bake 15 minutes more. Variations: 1. Spicy Apple Bulgur Muffins: Sift 1/2 tsp. cinnamon and 1/4 tsp. nutmeg with dry ingredients. Add 1/3 cup finely diced apple (peeled and cored) with the liquid ingredients. 2. Raisin Bulgur Muffins: Add 1/2 cup seedless raisins to dry mixture. 3. Blueberry Bulgur Muffins: Add 1/2 cup fresh or canned (drained) blueberries with liquid ingredients.