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Bulgur Muffins

¾ cup cooked Hodgson Mill Bulgur Wheat with Soy
1-1/2 cups sifted Hodgson Mill Naturally White Flour
1 large egg
1 cup milk
3 tablespoons melted butter or oil
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup raisins or dates (optional)

Heat oven to 400º. Beat eggs slightly, stir in milk and melted butter or oil. Sift dry ingredients together. Stir in dry ingredients, Bulgur Wheat/soy and raisins/dates until flour is moistened. Do not over mix. Fill greased muffin cups 2/3 full. Sprinkle the top of muffins lightly with a sugar-cinnamon mixture before baking (optional). Bake 15-20 minutes. Makes 12 large muffins.

Recipe Nutrient Analysis: 148 calories; 1g dietary fiber; 27 g carbohydrates; 4g protein; 3g fat (less than 1 g saturated fat); 19mg cholesterol; 228mg sodium.