Servings 4
Bulgur Wheat Muffins
  • 1/2 cup #1 fine bulgur wheat 
  • 1/2 onion (minced)
  • 1 carrot (grated)
  • 6 slices of bacon (You can also substitute equal amounts of ham or sausage)
  • 1/2 cup fresh coriander/Cilantro (chopped)
  • 2 tablespoons Parmesan cheese (freshly grated)
  • 2 tablespoons flour
  • 2 eggs 
  • salt
  • peppercorns
  • mustard seeds
  • Shortening, cooking oil, or butter to grease muffin tins. (Because coconut oil has a relatively high smoke point, it can also be used to grease muffin tins)


  1. Place Bulgur Wheat in a bowl. Add 1 cup boiling water to bulgur; stir, cover and let sit for 7 minutes; drain excess water.
  2. Preheat oven to 400°F.
  3. Combine the minced onion, grated carrot, bacon, chopped coriander, freshly grated Parmesan cheese, flour, and eggs and mix very well.
  4. Season everything with salt, pepper, and ground mustard seeds. Add the cooked bulgur wheat. Pour the mixture into the greased wells of a muffin tin and bake for about 20 minutes, or until golden.