Whole Wheat Bulgur Lemon Poppy Seed Muffins

  • 3/4 cup cooked #2 medium or #3 coarse bulgur wheat
  • 1 1/2 cups whole wheat pastry flour
  • 1 egg
  • 1 cup skim milk
  • 2 tbsp. lemon juice (about 1/2 of a lemon)
  • zest of one lemon
  • 3 tbsp. canola oil
  • 1 1/2 tsp. Splenda brown sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. poppy seeds
  1. Heat oven to 400 degrees. Beat egg slightly, stir in milk, canola oil, lemon juice and zest. In a separate bowl, mix dry ingredients together. Stir wet mixture and bulgur wheat into dry ingredients. Do not over-mix.
  2. Fill lined or greased muffin cups 2/3 full, approximately 1/4 cup of batter. Bake 15-20 minutes.